Acid and alcohol tolerance of Escherichia coli O157:H7 in pulque, a typical Mexican beverage

International Journal of Food Microbiology

Volumn 154, Issue 1-2, 2012, Pages 79-84

  Gómez Aldapa, Carlos A ^a   Díaz Cruz, Claudio A ^a   Villarruel López, Angelica ^b   Del Refugio Torres Vitela, M ^b   Rangel Vargas, Esmeralda ^a   Castro Rosas, Javier ^a  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b UNIVERSITY OF GUADALAJARA   (Mexico)

Author keywords

Acid tolerance; Agave nectar; Alcohol tolerance; Escherichia coli O157:H7; Pulque

Indexed keywords

ACID TOLERANCE; ALCOHOL TOLERANCE; ARTICLE; BACTERIAL CELL; CELL SURVIVAL; ESCHERICHIA COLI; FERMENTATION; NECTAR; NONHUMAN; PULQUE;

ACIDS; AGAVE; ALCOHOLIC BEVERAGES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; ESCHERICHIA COLI O157; ETHANOL; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; MEXICO; PLANT NECTAR; PUBLIC HEALTH; TEMPERATURE;

AGAVE; AGAVE ATROVIRENS; ESCHERICHIA COLI;

EID: 84856434768     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.12.027     Document Type: Article

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