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- W2321876322 abstract "In this research, the survival characteristic of Salmonella typhimurium NRRL E4463 in sauerkraut during fermentation was investigated. Salmonella typhimurium strains were inoculated in sauerkraut, and counts were determined on the 0, 1st, 2nd, 4th, 6th and 7th days of the fermentation. It was observed that the initial count of Salmonella typhimurium was 6.61 log cfu/g on the inoculation day, and it declined to <1.0 log cfu/g on the 7th day of the fermentation. During this period, lactic acid bacteria counts of the Salmonella-inoculated sauerkraut were 5.41 log cfu/g and 7.43 log cfu/g on the 0 and 7th day of the fermentation, whereas these values were 1.36 log cfu/g and 6.57 log cfu/g for the control sample, respectively." @default.
- W2321876322 created "2016-06-24" @default.
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- W2321876322 date "2011-09-24" @default.
- W2321876322 modified "2023-09-24" @default.
- W2321876322 title "Survival of Salmonella typhimurium NRRL E4463 in Sauerkraut during Fermentation" @default.
- W2321876322 doi "https://doi.org/10.2202/1556-3758.2156" @default.
- W2321876322 hasPublicationYear "2011" @default.
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