Table of Contents
ISRN Microbiology
Volume 2013 (2013), Article ID 247018, 7 pages
http://dx.doi.org/10.1155/2013/247018
Research Article

Growth of Mycobacterium avium subsp. paratuberculosis, Escherichia coli, and Salmonella Enteritidis during Preparation and Storage of Yogurt

1Laboratorio de Bacteriología, Grupo Sanidad Animal, EEA INTA, 7620 Balcarce, Argentina
2Facultad Ciencias Agrarias, UNMdP, CC 276, 7620 Balcarce, Argentina
3Facultad Ciencias Veterinarias, UNCPBA, Campus Universitario, Paraje Arroyo Seco, 7000 Tandil, Argentina

Received 19 September 2013; Accepted 20 October 2013

Academic Editors: G. Blaiotta, R. E. Levin, J. L. McKillip, and G. Suzzi

Copyright © 2013 K. Cirone et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

K. Cirone, Y. Huberman, C. Morsella, L. Méndez, M. Jorge, and F. Paolicchi, “Growth of Mycobacterium avium subsp. paratuberculosis, Escherichia coli, and Salmonella Enteritidis during Preparation and Storage of Yogurt,” ISRN Microbiology, vol. 2013, Article ID 247018, 7 pages, 2013. doi:10.1155/2013/247018