Survival of Escherichia coli O157:H7 during manufacture and storage of traditional and low lactose yogurt
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- 作者：Camila Sampaio Cutrima ; camila.cutrim@yahoo.com.br" class="auth_mail" title="E-mail the corresponding author ; Raphael Ferreira de Barrosa ; Marion Pereira da Costab ; Robson Maia Francoc ; Carlos Adam Conte-Juniorb ; Marco Antonio Sloboda Corteza
- 关键词：Fermented milk ; Lactic acid bacteria ; β-Galactosidase ; Lactose hydrolysis ; HPLC-RID-DAD
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：70
- 期：Complete
- 页码：178-184
- 全文大小：398 K
文摘
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The survival of Escherichia coli O157:H7 in yogurt was investigated.
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E. coli remains viable during fermentation and a period of storage.
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Fermentation with lactose free milk increases E. coli survival in storage.
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Control of good manufacturing practices during the production of yogurt is emphasized.