Recuperación de Staphylococcus aureus después de la injuria ácida en productos lácteos / [Recovery of Staphylococcus aureus after acid injury in milk products]
Rev. argent. microbiol
; 26(3): 124-32, 1994 Jul-Sep.
Article
in Spanish
|
LILACS-Express
| LILACS, BINACIS
| ID: biblio-1171633
Responsible library:
AR32.1
Localization: [{"text": "AR32.1"}]
ABSTRACT
The growth behavior of Staphylococcus aureus in fresh Cheese (Minas and Muzzarella) during their shelf-life was studied. The possible injury of this microorganism caused by the increasing acidity was also investigated. Raw milk was inoculated with 10(6) cells/ml (S. aureus FRIA-100) and the cheese production was performed according to normal procedures. Minas and muzzarella cheese were stored at 7 degrees C for 40 and 60 days, respectively. At 2-3 days intervals, the following analysis were performed acidity, pH, S. aureus counting using agar Baird Parker by the traditional methods and by the method recommended by the American Public Health Association to evaluate the reparation of injured cells. We had a secure indication of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8
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Collection:
International databases
Database:
BINACIS
/
LILACS
Language:
Spanish
Journal:
Rev. argent. microbiol
Journal subject:
Microbiology
Year:
1994
Document type:
Article
