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Survival of Escherichia coli O157:H7 during the storage of Ayran produced with different spices
- Simsek, B., Sagdic, O., Ozcelik, S.
- Journal of food engineering 2007 v.78 no.2 pp. 676-680
- fermented foods, dairy products, artificial flavorings, mint, Mentha spicata, thyme, Thymus vulgaris, garlic, Allium sativum, sodium chloride, traditional foods, starter cultures, Lactobacillus delbrueckii subsp. delbrueckii, Streptococcus thermophilus, lactic acid bacteria, antibacterial properties, Escherichia coli O157:H7, food pathogens, bacterial contamination, food contamination, food storage, storage time, pH, viability, refrigeration, plate count, Turkey (country)