EFFECT OF ACID ADAPTATION AND DIFFERENT SALT CONCENTRATIONS ON SURVIVAL OF LISTERIA MONOCYTOGENES IN TURKISH WHITE CHEESE

ABSTRACT Survival of acid‐adapted and nonacid adapted Listeria monocytogenes in Turkish white cheese with different salt concentrations (3.8 and 6.7% NaCl) was investigated. Cheese blocks were inoculated with L. monocytogenes and stored at 4C for 15 days. Samples were taken on different days and ana...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of food quality 2011-12, Vol.34 (6), p.379-385
Hauptverfasser:	İLHAK, OSMAN İRFAN, OKSUZTEPE, GULSUM, CALICIOGLU, MEHMET, PATIR, BAHRI
Format:	Artikel
Sprache:	eng
Schlagworte:	Listeria monocytogenes
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!