Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit Escherichia coli during Chihuahua Cheese Manufacture

This study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of Escherichia coli in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an excellent culture medium for E. coli, allowing it...

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Detalles Bibliográficos
Autores principales: Chacón-Flores, Nidia Aracely, Olivas-Orozco, Guadalupe Isela, Acosta-Muñiz, Carlos Horacio, Gutiérrez-Méndez, Néstor, Sepúlveda-Ahumada, David Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606664/
https://www.ncbi.nlm.nih.gov/pubmed/37893643
http://dx.doi.org/10.3390/foods12203751

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606664/
https://www.ncbi.nlm.nih.gov/pubmed/37893643
http://dx.doi.org/10.3390/foods12203751

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