ԍF239
^CgFSurvival of selected pathogenic bacteria in white pickled cheese made with lactic acid bacteria or antimicrobiols.
M^CgF_ۂ邢͍RەЂ^Cv̔`[Y(white pickled cheese)ɂR̕aۂ̐
ҁFAbdalla OM, Davidson PM, Christen GL
sNAŁFAbdalla OM, Davidson PM, Christen GL

̂bc-qnlł́AׂEL̗̂悤ɕ\܂Bij109  10E9

<ITEM1> \n̖ړI\n@
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white pickled cheeseɍL. monocytogenesɑ΂_ۂRە̗LmFB
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<ITEM2> \n̖\n@
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Eۓ(67.7A30)L. monocytogenes ScottAiIZxE+5 CFU/mLjA_ۃX^[^[(E+8 CFU/mL)邢͉ߎ_f(0.1% v/v)A\r_JE(0.1% w/w)AiCV(25 ug/mL)̑݉white pickled cheese𐻑AۑB`[Ỷ͐H4%AJVE0.02%ƂAۑp̉Zx4%Aۑx4ƂBΏƗp܂߂5ނ̃`[YoIɃJ[hƕۑt̎悵ÂƂB
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<ITEM3> \nTvTCY\nyэ̏W@\n@
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lbgYǑday 0TvAۑpɐZЂÕJ[hday 1TvƂAȍ~day 3A10A30A40A50A60̃J[h11gƕۑt11 mL̎悵B
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<ITEM4> \n̐\n@
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-
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<ITEM5> \n@\n(B̗L|n|n̉x)\n@
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̂0.1% yvg1F10Ɋ߂A0.1% RX`0.2% LTN^XeAIV|niOxford FormulationjɔdA3548Ԕ|{ɃRj[vBv[g4̃Rj[IAmFiOFA^A]pxAJ^[[AILV_[[ALV[XA}jg[Am[Xj{B
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<ITEM6> \n\n(ԁAۂ̐Ah΍)\n@
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_ۃX^[^[iŝ̃`F_[`[Y_ۃX^[^[AChr. Hansenfs Laboratory Inc.j`[YRL. monocytogenesې͌oIɌAJ[hɂĂday 50ȍ~AۑtɂĂday 30ȍ~͌oȂBA̍Rەiߎ_fA\r_JEAiCVjɂRیʂ͔F߂ȂB
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<ITEM7> \nPubMed\n
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Journal of Food Protection, 56,  972
 
<PUBMED>

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=search&term=Journal+of+Food+Protection,+56,+972

