Enterotoxin production by Staphylococcus aureus in homemade cheese

被引：0
|
作者：
Pirhonen, T
Laitala, T
HonkanenBuzalski, T
机构：
来源：
SYMPOSIUM ON BACTERIOLOGICAL QUALITY OF RAW MILK, PROCEEDINGS | 1996年
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The ability of five enterotoxigenic Staphylococcus aureus strains, isolated from mastitic milk, to produce enterotoxins in homemade cheese kept at room temperature for 20-25 d or at +15 degrees C 24 h was examined. The inoculum concentration was 1,5 - 8,5 x 10(2) S. aureus cells/ml milk. Enterotoxin D was produced within 4-6 h in cheeses kept at room temperature and during 8 days in cheeses kept at + 15 degrees C while enterotoxin C was not produced at either temperature during the course of the experiment and enterotoxin B only at +15 degrees C by one of the strains. The SET-EIA was more sensitive compared with Ridascreen.
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页码：169 / 170
页数：2
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