Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes

International Journal of Food Microbiology

Volumn 208, Issue , 2015, Pages 122-130

  Tataridou, M ^a   Kotzekidou, P ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Biophenols; Black Kalamata olives; Escherichia coli O157:H7; Green olives Chalkidikis; Listeria monocytogenes; Oleuropeinolytic starter culture

Indexed keywords

4 HYDROXYBENZOIC ACID; CAFFEIC ACID; CALCIUM LACTATE; HYDROXYTYROSOL; OLEUROPEIN; PARA COUMARIC ACID; PEPTONE; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SODIUM CHLORIDE; TYROSOL; VANILLIC ACID; VANILLIN; WATER; BRINE; INORGANIC SALT;

ANIMAL CELL; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BIOLOGICAL CONTROL AGENT; CELL DENSITY; CELL SUSPENSION; COLONY FORMING UNIT; COLORIMETRY; CONTROLLED STUDY; CULTIVAR; DIET; DRUG DETERMINATION; ESCHERICHIA COLI O157; FERMENTATION; HOMOGENATE; LIMIT OF DETECTION; LISTERIA MONOCYTOGENES; MICROBIOLOGICAL EXAMINATION; MICROFLORA; NONHUMAN; OLIVE; STARTER CULTURE; TABLE OLIVE; ANTIBIOSIS; DRUG EFFECTS; FOOD CONTROL; HUMAN; LACTOBACILLUS PLANTARUM; MICROBIAL VIABILITY; MICROBIOLOGY; OLIVE TREE; PHYSIOLOGY; TASTE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES; OLEACEAE;

ANTIBIOSIS; ESCHERICHIA COLI O157; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; OLEA; SALTS; TASTE;

EID: 84934987760     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.06.001     Document Type: Article

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