Effects of storage temperatures on survival and enterotoxin production of Staphylococcus aureus in Turkish white pickled cheese
Özet
Aims: Turkish white pickled cheese is the most consumed cheese type in Turkey and it is an important food to be evaluated in terms of food safety. In this study we investigated the behavior (survival and production of enterotoxin) of Staphylococcus aureus (S. aureus) NCTC 10654 in Turkish white pickled cheeses, which were ripened at 4 degrees C and 12 degrees C for 90 days.
Anahtar kelimeler
Atıf için künye
Baran, A., Erdoğan, A., & Atasever, M. (2017). Effects of storage temperatures on survival and enterotoxin production of Staphylococcus aureus in Turkish white pickled cheese. MALAYSIAN JOURNAL OF MICROBIOLOGY, 13(4). http://mjm.usm.my/uploads/issues/1024/Effects20of20storage20temperatures20on20survival20and20enterotoxin20production20of20Staphylococcus20aureus20in20Turkish20white20pickled20cheese.pdf
BibTeX
@article{baran2017-250738,
author = {Baran, Alper and Erdoğan, Ahmet and Atasever, Mustafa},
title = {Effects of storage temperatures on survival and enterotoxin production of Staphylococcus aureus in Turkish white pickled cheese},
journal = {MALAYSIAN JOURNAL OF MICROBIOLOGY},
year = {2017},
volume = {13},
number = {4},
issn = {1823-8262},
url = {https://akademik.atauni.edu.tr/yayinlar/250738-effects-of-storage-temperatures-on-survival-and-enterotoxin-production-of}
}