International Journal of Microbiology / 2009 / Article / Tab 2

Research Article

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

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

Cocktail denomination Cocktail composition STEC strains

AR1-AR23 AR STEC strainsANR V10Nal-ANR 245A1Rif-ANR 415ASpec
AS1-AS23 NAR STEC strainsANR 42ANal-ANR 360BRif-ANR 346ASpec
ARSSa1-ARSSa21 AR STEC strains ANR V10Nal
2 NAR STEC strainsANR 360BRif-ANR 346ASpec
ARSSb1-ARSSb21 AR STEC strains ANR V1Spec
2 NAR STEC strainsANR 42ANal-ANR 360BRif
ASRRa1-ASRRa22 AR STEC strains ANR 245A1Rif-ANR 415ASpec
1 NAR STEC strainsANR 42ANal
ASRRb1-ASRRb22 AR STEC strains ANR V10Nal-ANR 415ASpec
1 NAR STEC strainsANR 418ARif

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