Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese.

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第一作者： Anas A,Al-Nabulsi

第一单位： Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan. Electronic address: anas_nabulsi@just.edu.jo.

作者： Anas A,Al-Nabulsi ^[1] ; Tareq M,Osaili ^[2] ; Roa A,AbuNaser ^[3] ; Amin N,Olaimat ^[4] ; Mutamed,Ayyash ^[5] ; Murad A,Al-Holy ^[4] ; Khaled M,Kadora ^[6] ; Richard A,Holley ^[7]

作者单位： Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan. Electronic address: anas_nabulsi@just.edu.jo. ^[1] Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan; Department of Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, PO Box 27272, United Arab Emirates. ^[2] Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan. ^[3] Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa 13115, Jordan. ^[4] Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates. Electronic address: mutamed.ayyash@uaeu.ac.ae. ^[5] Department of Food Laboratories, Jordan Food and Drug Administration, Amman 11181, Jordan. ^[6] Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada. ^[7]

关键词 Staphylococcus aureus lactic acid bacteria staphylococcal enterotoxin starter culture white-brined cheese