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Survival of Yersinia enterocolitica during fermentation and storage of yogurt.

Author(s) : BODNARUK P. W., WILLIAMS R. C., GOLDEN D. A.

Type of article: Article

Summary

The fate of Yersinia enterocolitica was investigated during the manufacture and storage of yogurt produced using commercial starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus, and a "home-use" culture that contained these bacteria as well as Lactobacillus acidophilus. Preparations were fermented at 44 deg C and stored at 4 deg C. During the first few hours of fermentation, Y. enterocolitica populations increased in all preparations.

Details

  • Original title: Survival of Yersinia enterocolitica during fermentation and storage of yogurt.
  • Record ID : 1999-3726
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 3
  • Publication date: 1998/05
  • Document available for consultation in the library of the IIR headquarters only.

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