Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

Artisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their microbiological safety has been a great need. This study reports the isolation and characterization of lactic acid bacteria (LAB) strains with anti-listerial activity, and their effects on Listeria monocyto...

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Bibliographic Details
Main Author: Campagnollo, Fernanda B. (author)
Other Authors: Margalho, Larissa P. (author), Kamimura, Bruna A. (author), Feliciano, Marcelo D. (author), Freire, Luisa (author), Lopes, Letícia S. (author), Alvarenga, Verônica O. (author), Cadavez, Vasco (author), Gonzales-Barron, Ursula (author), Schaffner, Donald W. (author), Sant'Ana, Anderson S. (author)
Format: article
Language:eng
Published: 2018
Subjects:
Antimicrobial capacity
Artisanal cheese
Modeling
Predictive microbiology
Raw milk cheese
Online Access:http://hdl.handle.net/10198/17077
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/17077

Internet

http://hdl.handle.net/10198/17077

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