Article
Survival of Brucella abortus aqpX mutant in fresh and ripened cheeses.
Foodborne pathogens and disease - 1 Feb 2015
Santiago-Rodríguez María Del Rosario, Díaz-Aparicio Efrén, Arellano-Reynoso Beatriz, García-Lobo Juan M, Gimeno Miquel, Palomares-Reséndiz Erika G, Hernández-Castro Rigoberto
Abstract excerpt
The objective of this work was to evaluate the survival of a Brucella abortus aqpX mutant during the elaboration and conservation of fresh and ripened cheeses at 4 °C and 24 °C. The pH values and water activity were monitored for each type of cheese. The fresh cheese was elaborated with raw milk inoculated with 6×10⁸ colony-forming units (CFU)/mL each of parental and mutant strain. Ripening cheeses were...
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