Growth of Aeromonas hydrophila in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 4 and 12°C
作者： DEMETRIOS K. PAPAGEORGIOU , DIMITRIOS S. MELAS , AMIN ABRAHIM , APOSTOLOS S. ANGELIDIS
DOI: 10.4315/0362-028X-69.2.308
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摘要: The fresh whey cheeses Myzithra, Anthotyros, and Manouri were inoculated with Aeromonas hydrophila strain NTCC 8049 (type strain) or an A. isolated from food (food isolate) at levels of 3.0 to 5.0 × 102 CFU/g cheese stored 4 12°C. Duplicate samples tested for pH after up 29 days storage. At 4°C, grew in Myzithra Anthotyros a generation time ca. 19 h, but no growth was observed Manouri. In average maximum populations 8.87 log 8.79 recorded 20 22 storage respectively. 4°C 6.72 6.13 15 16 storage, rapidly reached high numbers times 3.7 3.9 h (Myzithra), ...
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