Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese

Growth and survival of acid-resistant (AR) and non-acid-resistant (NAR) Shiga-toxin-producing Escherichia coli (STEC) strains were investigated during the manufacture and ripening of microfiltered milk Camembert cheeses. The induction of acid resistance of the STEC strains in cheeses was also studie...

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Detalles Bibliográficos
Autores principales: Montet, M. P., Jamet, E., Ganet, S., Dizin, M., Miszczycha, S., Dunière, L., Thevenot, D., Vernozy-Rozand, C.
Formato: Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2009
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2774579/
https://www.ncbi.nlm.nih.gov/pubmed/20016668
http://dx.doi.org/10.1155/2009/653481

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2774579/
https://www.ncbi.nlm.nih.gov/pubmed/20016668
http://dx.doi.org/10.1155/2009/653481

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