Mycobacterium avium subsp. paratuberculosis survival during fermentation of soured milk products detected by culture and quantitative real time PCR methods

International Journal of Food Microbiology

Volumn 157, Issue 2, 2012, Pages 150-155

  Klanicova, B ^a   Slana, I ^a   Roubal, P ^b   Pavlik, I ^a   Kralik, P ^a  

^a VETERINARY RESEARCH INSTITUTE   (Czech Republic)

^b Dairy Research Institute   (Czech Republic)

Author keywords

Dairy; Food safety; Johne's disease

Indexed keywords

KEFIR; YOGHURT;

ARTICLE; BACTERIAL GENOME; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIUM CULTURE; DAIRY PRODUCT; FERMENTATION; FOOD CONTAMINATION; FOOD STORAGE; LACTOBACILLUS ACIDOPHILUS; MILK; MYCOBACTERIUM AVIUM; NONHUMAN; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION;

ANIMALS; CHEESE; DAIRY PRODUCTS; FERMENTATION; HOT TEMPERATURE; MILK; MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS; PARATUBERCULOSIS; PASTEURIZATION; PROBIOTICS; REAL-TIME POLYMERASE CHAIN REACTION;

MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS;

EID: 84862864151     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.04.021     Document Type: Article

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