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...

ver descrição completa

Detalhes bibliográficos
Autor principal: Campagnollo, Fernanda B. (author)
Outros Autores: 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)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Antimicrobial capacity
Artisanal cheese
Modeling
Predictive microbiology
Raw milk cheese
Texto completo:http://hdl.handle.net/10198/17077
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/17077

Texto Completo

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

Registros relacionados