Sammanfattning

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.

Nyckelord

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

Publicerad i

International Journal of Food Microbiology
2013, Volym: 162, nummer: 2, sidor: 159-166
Utgivare: ELSEVIER SCIENCE BV

SLU författare

• Rosengren, Åsa

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    
  • Livsmedelsverket

• Lindqvist, Roland

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    
  • Livsmedelsverket

UKÄ forskningsämne

Livsmedelsvetenskap
Mikrobiologi


Publikationens identifierare

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

Permanent länk till denna sida (URI)

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