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BEHAVIOUR OF STAPHYLOCOCCUS AUREUS STRAINS, PRODUCERS OF ENTEROTOXINS C1 OR C2 DURING THE MANUFACTURE AND STORAGE OF BURGOS CHEESE.

Author(s) : OTERO A.

Type of article: Article

Summary

BURGOS CHEESE IS MADE FROM PASTEURIZED EWE'S MILK AND EXPERIMENTALLY INOCULATED WITH S. AUREUS FRI 137 AND FRI 361, THEN STORED AT 277, 283 AND 288 K (4, 10 AND 15 DEG C) OR AT THE AMBIENT TEMPERATURE, 283-288 K. STUDY OF MICROFLORA (S. AUREUS, MESOPHILIC AEROBICS), PH AND THE BIOSYNTHESIS OF THERMONUCLEASE AND ENTEROTOXINS C1 AND C2. FOR BOTH STRAINS, THE HIGHEST GROWTH RATE IS OBSERVED DURING STORAGE AND CORRELATED TO TEMPERATURE. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-234731.

Details

  • Original title: BEHAVIOUR OF STAPHYLOCOCCUS AUREUS STRAINS, PRODUCERS OF ENTEROTOXINS C1 OR C2 DURING THE MANUFACTURE AND STORAGE OF BURGOS CHEESE.
  • Record ID : 1989-0206
  • Languages: English
  • Source: J. appl. Bacteriol. - vol. 64 - n. 2
  • Publication date: 1988

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