title: [The effect of milk cultures on the survival of salmonellae in milk].
abstract: The influence was investigated of yoghurt and cream cultures on salmonella survival in milk. Salmonella-contaminated milk was blended with yoghurt culture and kept for three hours at the temperature of 43 degrees C; the mixture with cream culture was kept for 20 hours at the temperature of 22 degrees C. The samples were then stored at a room temperature and at the temperature of 4 degrees C. The two milk cultures exerted inhibitory effects on salmonellae within the range of 92.5 to 99.8%. The inhibitory effects depended on the activity of the culture (expressed by titration acidity), storage time and temperature and on the starting concentration of salmonellae.
authors.affiliation: Vysoká skola veterinární, Brno.
authors.forename: J
authors.initials: J
authors.lastname: Lukásová
authors.forename: P
authors.initials: P
authors.lastname: Radová
authors.forename: M
authors.initials: M
authors.lastname: Sojková
authors.forename: J
authors.initials: J
authors.lastname: Krystofová
mesh_terms: D000818:Animals; D008892:Milk / Q000382:microbiology*; D012475:Salmonella / Q000254:growth & development*; D015014:Yogurt
vernacular_title: Vliv mlécných kultur na prezívání salmonel v mléce.