Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese

This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat’s raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extr...

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Detalles Bibliográficos
Autores principales: Silva, Beatriz Nunes, Coelho-Fernandes, Sara, Teixeira, José António, Cadavez, Vasco, Gonzales-Barron, Ursula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379104/
https://www.ncbi.nlm.nih.gov/pubmed/37509778
http://dx.doi.org/10.3390/foods12142683

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379104/
https://www.ncbi.nlm.nih.gov/pubmed/37509778
http://dx.doi.org/10.3390/foods12142683

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