Yilma Z., Loiseau G., Faye B.
2015
Growth and survival of Salmonella typhimurium DT104 were evaluated during the manufacturing of Ergo (Ethiopian naturally fermented milk) and Ayib (Ethiopian cottage cheese). Three different initial inoculum levels of DT104 (high: ~108 cfu mL-1; medium: ~106 cfu mL-1 and low: ~104 cfu mL- 1) were used. Samples were drawn at 0, 12, 24, 36, 48, 60 and 72 h of fermentation for bacterial enumeration ...
Contamination et toxicologie alimentaires; Traitement et conservation des produits alimentaires
2015
Growth and survival of Salmonella typhimurium DT104 were evaluated during the manufacturing of Ergo (Ethiopian naturally fermented milk) and Ayib (Ethiopian cottage cheese). Three different initial inoculum levels of DT104 (high: ~108 cfu mL-1; medium: ~106 cfu mL-1 and low: ~104 cfu mL- 1) were used. Samples were drawn at 0, 12, 24, 36, 48, 60 and 72 h of fermentation for bacterial enumeration ...
Contamination et toxicologie alimentaires; Traitement et conservation des produits alimentaires