Effect of milk fermentation by kefir grains and selected single strains of lactic acid bacteria on the survival of Mycobacterium bovis BCG

International Journal of Food Microbiology

Volumn 217, Issue , 2016, Pages 170-176

  Macuamule, C L S ^a   Wiid, I J ^b   van Helden, P D ^b   Tanner, M ^c   Witthuhn, R C ^d  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b UNIVERSITY OF STELLENBOSCH   (South Africa)

^c UNIVERSITY OF MUNICH   (Germany)

^d UNIVERSITY OF THE FREE STATE   (South Africa)

Author keywords

Africa; Milk fermentation; Mycobacterium bovis BCG; Survival

Indexed keywords

KEFIR; LACTIC ACID;

AFRICA; ARTICLE; BACTERIAL STRAIN; BOVINE TUBERCULOSIS; CONTROLLED STUDY; DISEASE TRANSMISSION; FERMENTATION; FOOD SAFETY; FOOD SPOILAGE; LACTIC ACID BACTERIUM; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; MILK; MYCOBACTERIUM BOVIS BCG; NONHUMAN; PASTEURIZATION; RAW FOOD; SURVIVAL; ANIMAL; ANTIBIOSIS; BOVINE; DAIRY PRODUCT; FOOD CONTAMINATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; MYCOBACTERIUM BOVIS; PHYSIOLOGY;

AFRICA; ANIMALS; ANTIBIOSIS; CATTLE; CULTURED MILK PRODUCTS; FERMENTATION; FOOD CONTAMINATION; HUMANS; LACTIC ACID; LACTOBACILLACEAE; MYCOBACTERIUM BOVIS;

EID: 84948783251     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.10.024     Document Type: Article

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