ShareOccurrence and evolution of enterococci in fermented milk containing bifidobacteria during refrigerated storage.
Author(s) : MEDINA L. M., JORDANO R.
Type of article: Article
Summary
How titratable acidity and the number of enterococci developed in fermented milk during 84 days' storage at 7 deg C. The bacterial population grew gradually until the 42nd day, then declined.
Details
- Original title: Occurrence and evolution of enterococci in fermented milk containing bifidobacteria during refrigerated storage.
- Record ID : 1995-0339
- Languages: English
- Source: Microbiol. Aliments Nutr. - vol. 11 - n. 3
- Publication date: 1993
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Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Microbiology; Fermentation; Cold storage; Enterobacteria; Acidity
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