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| KIVANC,Merih; YAPICI,Evrim. |
| Abstract The survival of Escherichia coli O157: H7 and Staphylococcus aureus, which are foodborne pathogens was investigated during fermentation and storage of kefir. The kefir grains were inoculated with 5% of the whole fat UHT cow milk and the E. coli O157: H7 and S. aureus cultures were added separately to give 105 cfu mL-1 and left to incubate at 22 °C for 24 hours at first stage. During the incubation, the bacteria and yeast counts, pH and titratable acidity amounts were determined. In the second stage, E. coli O157: H7 and S. aureus cultures were separately added to produce 105 cfu mL -1 of kefir and was stocked at 5 °C for 3 days. Every day samples were taken and the same tests were done. During fermentation, in all samples the initial while TA was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Kefir; E. coli O157:H7; S. aureus; Lactic acid bacteria; Yeast. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500225 |
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