000			02190cab a2200289Ia 45 0
001			u185996
003			SIRSI
008			101011s2007 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MUJAS V32 NO7 29
100	1		_aIbrahim, Faozla A. A.
240	1	0	_aMansoura University journal of agricultural sciences, 2007 v. 32 (7) _h[electronic resource].
245	1	0	_aGrowth and survival of E.coli and S. Typhlmurlum in cultured buttermilk _h[electronic resource].
246	1	5	_aنمو وبقائية بكتيريا Escherichia coli و Salmonella typhimurium فى لبن الخض المتخمر التجارى.
300			_ap.5455-5464.
504			_aIncludes references.
520			_aThis study was carried out to Investigate growth and survival patterns of E.coli or S.typhlmurlum before and after fermentation process of cultured buttermilk product. Emphasis was given to evaluate the effect of level of inoculation, stage of inoculation (pre- or post- fermentation) and the storage temperature on the survival of both bacteria. When E.coIl at two levels (6 or 2 IogCFU/ml) was Inoculated separately Into the milk before fermentatlon, an Increase In the bacterial count of 1.5-3 folds was obtained for the two Inoculum's sizes and after 6, 12 hr of fermentation period respectively. The count then declined gradually for each when the fermented milks were stored at 25 or 5°C although the reduction was faster in all cases at 25°C than that at 5°C reaching undetectable levels within 18 and 30 days at two forementloned temperatures respectively for the high Inoculum's size. In contrast, samples with low E.coIi Inoculum showed a relatively fast disappearance of bacterium as It became undetectable after just 16 and 25 days of storage at 25 and 5 ̊c respectively.
546			_aSummary in Arabic.
650		0	_aButtermilk.
650		0	_aEscherichia coli.
650		0	_aSalmonella typhimurium.
650		0	_aMilk _xStorage.
773	0		_tMansoura Unviersity Journal of Agricultural Sciences. _g2007.v.32(7) _x1110-0346 _7nnas _wu182197
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2007/MUJAS/3207/7/5455.pdf _zFull Text Article.
596			_a1
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