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Survie de Yersinia enterocolitica pendant la fermentation et l'entreposage du yaourt.

Survival of Yersinia enterocolitica during fermentation and storage of yogurt.

Auteurs : BODNARUK P. W., WILLIAMS R. C., GOLDEN D. A.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Survival of Yersinia enterocolitica during fermentation and storage of yogurt.
  • Identifiant de la fiche : 1999-3726
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 63 - n. 3
  • Date d'édition : 05/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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