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...

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Bibliographic Details
Main Author: Gonzales-Barron, Ursula (author)
Other Authors: Campagnollo, Fernanda B. (author), Schaffner, Donald W. (author), Sant'Ana, Anderson S. (author), Cadavez, Vasco (author)
Format: article
Language:eng
Published: 2018
Subjects:
Antagonism
Dairy products
Food safety
Local foods
Microbial competition
Predictive microbiology
Online Access:http://hdl.handle.net/10198/21104
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/21104

Internet

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

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