The effect of undissociated lactic acid on Staphylococcus aureus growth and enterotoxin A production

Abstract

In summary, ranges of time-to-growth, growth rates, lag times and enterotoxin A production rates of S. aureus in the presence of HLac were estimated. The results can be used together with process data to indicate the range and magnitude of growth and enterotoxin A production during initial stages of cheese production. (C) 2013 Elsevier B.V. All rights reserved.

Keywords

Staphylococcus aureus; Undissociated lactic acid; Time to growth; Growth rate; Lag time; Enterotoxin production rate

Published in

International Journal of Food Microbiology
2013, volume: 162, number: 2, pages: 159-166
Publisher: ELSEVIER SCIENCE BV

SLU Authors

• Rosengren, Åsa

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • National Food Agency

• Lindqvist, Roland

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • National Food Agency

UKÄ Subject classification

Food Science
Microbiology

Publication identifier

• DOI: https://doi.org/10.1016/j.ijfoodmicro.2013.01.006

Permanent link to this page (URI)

https://res.slu.se/id/publ/53072