Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese

The fate of Listeria monocytogenes during ripening of artisanal Minas semi-hard cheese, as influenced by cheese intrinsic properties and by autochthonous (naturally present) or intentionally-added anti-listerial lactic acid bacteria (LAB) was modeled. Selected LAB strains with anti-listerial capacit...

ver descrição completa

Detalhes bibliográficos
Autor principal: Gonzales-Barron, Ursula (author)
Outros Autores: Campagnollo, Fernanda B. (author), Schaffner, Donald W. (author), Sant'Ana, Anderson S. (author), Cadavez, Vasco (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Antagonism
Dairy products
Food safety
Local foods
Microbial competition
Predictive microbiology
Texto completo:http://hdl.handle.net/10198/21104
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/21104

Texto Completo

http://hdl.handle.net/10198/21104

Registros relacionados