Effect of KCl substitution on bacterial viability of Escherichia coli (ATCC 25922) and selected probiotics

Journal of Dairy Science

Volumn 97, Issue 10, 2014, Pages 5939-5951

  Gandhi, Akanksha ^a   Cui, Yuxiang ^a   Zhou, Mingyang ^a   Shah, Nagendra P ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Fourier transform infrared spectroscopy; KCl substitution; NaCl reduction

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

POTASSIUM CHLORIDE; PROBIOTIC AGENT; SODIUM CHLORIDE;

ANALYSIS; ANIMAL FOOD; CHEESE; CHEMISTRY; DOSE RESPONSE; DRUG EFFECTS; ESCHERICHIA COLI; GRAM POSITIVE BACTERIUM; INFRARED SPECTROSCOPY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY;

ANIMAL FEED; CHEESE; DOSE-RESPONSE RELATIONSHIP, DRUG; ESCHERICHIA COLI; GRAM-POSITIVE BACTERIA; MICROBIAL VIABILITY; POTASSIUM CHLORIDE; PROBIOTICS; SODIUM CHLORIDE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84908022309     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7681     Document Type: Article

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