Effect of milk fermentation by kefir grains and selected single strains of lactic acid bacteria on the survival of Mycobacterium bovis BCG
详细信息 查看全文
- 作者：C.L.S. Macuamulea ; 16392574@sun.ac.za" class="auth_mail" title="E-mail the corresponding author ; I.J. Wiidb ; iw@sun.ac.za" class="auth_mail" title="E-mail the corresponding author ; P.D. van Heldenb ; pvh@sun.ac.za" class="auth_mail" title="E-mail the corresponding author ; M. Tannerc ; Manfred.Tanner@micro.vetmed.uni-muenchen.de" class="auth_mail" title="E-mail the corresponding author ; R.C. Witthuhnd ; witthuhnrc@ufs.ac.za" class="auth_mail" title="E-mail the corresponding author
- 关键词：Mycobacterium bovis BCG ; Survival ; Milk fermentation ; Africa
- 刊名：International Journal of Food Microbiology
- 出版年：2016
- 出版时间：18 January 2016
- 年：2016
- 卷：217
- 期：Complete
- 页码：170-176
- 全文大小：683 K
文摘
- •
Bovine tuberculosis is a zoonosis with higher importance in Africa.
- •
Raw milk is mostly processed by fermentation in Africa.
- •
Short term fermentation of milk is not sufficient for elimination of M. bovis BCG.
- •
Long term lactic acid fermentation have potential to inactivate slow growing Mycobacteria.
- •
Boiling and pasteurisation are fundamental to ensure safety of fermented milks in Africa.