Academic journal article Iranian Journal of Public Health

THE EFFECTS OF LACTIC STARTER CULTURES ON THE GROWTH AND SURVIVAL OF ESCHERICHIA COLI O157: H7 IN IranIAN WHITE FRESH CHEESE DURING REFRIGERATED STORAGE

Academic journal article Iranian Journal of Public Health

THE EFFECTS OF LACTIC STARTER CULTURES ON THE GROWTH AND SURVIVAL OF ESCHERICHIA COLI O157: H7 IN IranIAN WHITE FRESH CHEESE DURING REFRIGERATED STORAGE

Article excerpt

Background: Lactic starter cultures are used for increasing the shelf life and producing favorable organoleptic properties in the food industry. Escherichia coli O157: H7 is a pathogenic microorganism and cause hemorrhagic colitis and hemolytic uremic syndrome (HUS) in humans. Study on the effects of various lactic starter cultures on the growth and survival of E. coli O157: H7 in manufactured cheeses during mainte- nance times were the objectives of this research.

Methods: Manufacturing of cheeses containing E. coli O157: H7 and various lactic starter cultures (YF-L811: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, R- 704: Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis, FRC-65: Streptococcus thermophilus, LactoBacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis, CHN-22: Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc., and ABT-2: Bifidobacterium, Lac- toBacillus acidophilus and Streptococcus thermophilus),count of E. coli and measurement of pH in produced cheeses during stor- age days (0, 1, 5, 10 and 14) in refrigerator (+4 °C) were the methods used in this study. …

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