Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td align="left"> Cocktail 
 denomination </td><td align="left"> Cocktail composition </td><td align="left"> STEC strains </td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td align="left">AR1-AR2</td><td align="left">3 AR STEC strains</td><td align="left">ANR
 V10Nal-ANR 245A1Rif-ANR 415ASpec</td></tr><tr><td align="left">AS1-AS2</td><td align="left">3 NAR STEC strains</td><td align="left">ANR 42ANal-ANR 360BRif-ANR 346ASpec</td></tr><tr><td align="left" rowspan="2">ARSSa1-ARSSa2</td><td align="left">1 AR STEC strains
</td><td align="left">ANR V10Nal</td></tr><tr><td align="left">2 NAR STEC strains</td><td align="left">ANR 360BRif-ANR 346ASpec</td></tr><tr><td align="left" rowspan="2">ARSSb1-ARSSb2</td><td align="left">1 AR STEC strains
</td><td align="left">ANR V1Spec</td></tr><tr><td align="left">2 NAR STEC strains</td><td align="left">ANR 42ANal-ANR 360BRif</td></tr><tr><td align="left" rowspan="2">ASRRa1-ASRRa2</td><td align="left">2 AR STEC strains </td><td align="left">ANR
 245A1Rif-ANR 415ASpec</td></tr><tr><td align="left">1 NAR STEC strains</td><td align="left">ANR
 42ANal</td></tr><tr><td align="left" rowspan="2">ASRRb1-ASRRb2</td><td align="left">2 AR STEC strains
</td><td align="left">ANR V10Nal-ANR 415ASpec</td></tr><tr><td align="left">1 NAR STEC strains</td><td align="left">ANR 418ARif</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Composition
of the STEC strains mixtures used for the inoculation of milk.

International Journal of Microbiology

tab2

Table 2

Table 2: Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese

Table 2 | Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese 