Study of Behaviour and Enterotoxin Production of Staphylococcus aureus During the Manufacture and Ripening of Iranian White Cheese

被引：0
|
作者：
Moosavi, T. [1 ]
Karim, G. [2 ]
Basti, A. Akhondzade [3 ]
机构：
[1] Islamic Azad Univ, Garmsar Branch, Tehran, Iran
[2] Islamic Azad Univ, Sci & Res Branch, Tehran, Iran
[3] Univ Tehran, Tehran, Iran
来源：
INTERNATIONAL JOURNAL OF INFECTIOUS DISEASES | 2008年 / 12卷
关键词：
Iranian White Cheese; Staphylococcus aureus;
D O I：
10.1016/j.ijid.2008.05.527
中图分类号：
R51 [传染病];
学科分类号：
100401 ;
摘要：
引用
收藏
页码：E212 / E212
页数：1
相关论文
共 50 条
  • [21] Effect of Zataria multiflora Boiss. essential oil and starter culture on Staphylococcus aureus and Listeria monocytogenes during the manufacture, ripening, and storage of white brined cheese
    Abbasifar, Arash
    Basti, Afshin Akhondzadeh
    Karim, Guiti
    Bokaie, Saeed
    Abbasifar, Reza
    Villa, Argentina Alanis
    Misaghi, Ali
    Jamshidi, Amir Hossein
    Gandomi, Hassan
    Javan, Ashkan Jebeli
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2009, 64 (04): : 438 - 442
  • [22] Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheese
    Rea, MC
    Franz, CMAP
    Holzapfel, WH
    Cogan, TM
    IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH, 2004, 43 (02) : 247 - 258
  • [23] Study of Enterobacteriaceae during the manufacture and ripening of San Simon cheese
    Tornadijo, ME
    García, MC
    Fresno, JM
    Carballo, J
    FOOD MICROBIOLOGY, 2001, 18 (05) : 499 - 509
  • [24] Proteolysis in ultra-filtered and conventional Iranian white cheese during ripening
    Hesari, Javad
    Ehsani, Mohamed R.
    Mosavi, Mohamed A. E.
    McSweeney, Paul L. H.
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2007, 60 (03) : 211 - 220
  • [25] EFFECT OF HEAT TREATMENT ON STAPHYLOCOCCUS AUREUS IN MILK AND CHEESE DURING COMMERCIAL MANUFACTURE
    ZOTTOLA, EA
    JEZESKI, JJ
    JOURNAL OF DAIRY SCIENCE, 1963, 46 (06) : 600 - &
  • [26] Enterotoxin production by Staphylococcus aureus (A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)
    Akkaya, Levent
    Gok, Veli
    Kara, Recep
    Yaman, Hilmi
    CYTA-JOURNAL OF FOOD, 2014, 12 (02) : 127 - 133
  • [27] GROWTH AND ENTEROTOXIN-A PRODUCTION BY STAPHYLOCOCCUS-AUREUS-S6 IN MANCHEGO TYPE CHEESE
    GOMEZLUCIA, E
    BLANCO, JL
    GOYACHE, J
    DELAFUENTE, R
    VAZQUEZ, JA
    FERRI, EFR
    SUAREZ, G
    JOURNAL OF APPLIED BACTERIOLOGY, 1986, 61 (06): : 499 - 503
  • [28] Detection and enterotoxin production of Staphylococcus aureus isolates in artisanal cheese made from raw milk
    Golic, B.
    Nedic, D.
    Smitran, A.
    ACTA ALIMENTARIA, 2022, 51 (02) : 185 - 193
  • [29] Behaviour of pesticides lindane and methyl parathion during manufacture, ripening and storage of feta cheese
    Mallatou, H
    Pappas, CP
    Albanis, TA
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2002, 55 (04) : 211 - 216
  • [30] PRODUCTION OF STAPHYLOCOCCAL ENTEROTOXIN-A IN WHITE CHEESE
    ANUNCIACAO, LLC
    LINARDI, WR
    DOCARMO, LS
    BERGDOLL, MS
    REVISTA DE MICROBIOLOGIA, 1994, 25 (01): : 68 - 71
12345