Effect of Increasing Zearalenone Levels on the Technologically Problematic Microorganisms and Food Risky Pathogens (in Vitro)

Effect of Increasing Zearalenone Levels on the Technologically Problematic Microorganisms and Food Risky Pathogens (in Vitro)

The aim of this study was to determine the effect of different zearalenone (ZEA) concentrations (0, 10, 100, 250, 500, 1 000 µg/l) on growth of Bacillus cereus, Staphylococcus aureus and Pseudomonas fluorescens in milk. The samples were incubated for 6 days at 22 and 30 °C (B. cereus and S. aureus)...

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Bibliographic Details
Main Authors: Ludmila Křížová, Marcela Klimešová, Oto Hanuš, Irena Němečková, Petr Roubal, Jana Tšponová, Miroslav Skřivánek, Ludmila Nejeschlebová, Radoslava Jedelská
Format: Article
Language:English
Published: Mendel University Press 2021-03-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
mycotoxin
milk
viability
bacillus cereus
staphylococcus aureus
pseudomonas fluorescens
Online Access:https://acta.mendelu.cz/artkey/acu-202101-0009_effect-of-increasing-zearalenone-levels-on-the-technologically-problematic-microorganisms-and-food-risky-pathog.php

Internet

https://acta.mendelu.cz/artkey/acu-202101-0009_effect-of-increasing-zearalenone-levels-on-the-technologically-problematic-microorganisms-and-food-risky-pathog.php

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