VIABILITY OF ESCHERICHIA COLI O157:H7 DURING FERMENTATION
AND STORAGE OF PLAIN AND SPICED AYRAN
Mohammed Belal, Hatim Abulola, Amin N. Olaimat*, Raed Abu Odeh, Amita Attlee,
Anas A. Al-Nabulsi, Tareq M. Osaili, Islam Al-Shami, Mutamed M. Ayyash, Reyad Shaker Obaid
Key words: Ayran, E. coli O157:H7, Spices, Fermented milk, Lactic acid bacteria.
