Effect of high hydrostatic pressure on Staphylococcus aureus in milk

被引：32

作者：

Erkmen, O ^{[1
]}

Karatas, S ^{[1
]}

机构：

[1] Univ Gaziantep, Fac Engn, Dept Food Engn, TR-27310 Gaziantep, Turkey

来源：

JOURNAL OF FOOD ENGINEERING | 1997年 / 33卷 / 3-4期

关键词：

D O I：

10.1016/S0260-8774(97)00021-6

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Staphylococcus aureus ATCC 27690 was inoculated into pasteurized cows' whole milk, which was then kept under high hydrostatic pressure (0.5-3.5 kbar) at constant temperature (20 + 2 degrees C and pH (6.4). Total colony counts were made on the plates, in which survival was estimated to be 4.38 log CFU/ml out of 8.61 log CFU/ml at 2.5 kbar for 12 min; no survival was indicated at 3.0 kbar for 8 min. (C) 1997 Elsevier Science Limited. All rights reserved.

引用

页码：257 / 262

页数：6

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