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Fate of Escherichia coli strains inoculated in model cheese elaborated with or without starter and treated by high hydrostatic pressure.

Author(s) : LAMO-CASTELLVÍ S. de, CAPELLAS M., ROIG-SAGUÉS A. X., et al.

Type of article: Article

Summary

This study demonstrated that the use of a starter and low pH values determined the ability of Escherichia strains inoculated in cheese when subjected to high hydrostatic pressure to recover and grow.

Details

  • Original title: Fate of Escherichia coli strains inoculated in model cheese elaborated with or without starter and treated by high hydrostatic pressure.
  • Record ID : 2007-0734
  • Languages: English
  • Source: Journal of Food Protection - vol. 69 - n. 12
  • Publication date: 2006/12

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