Effect of an Italian propolis on the growth of Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in milk and whey cheese

Propolis antimicrobial activity has been limitedly studied in food, particularly in dairy products. We studied the antimicrobial activity of an alcoholic extract of an Italian propolis in sterile skim milk, pasteurized cow’s milk, and cow’s and goat’s whey cheese (ricotta). Following the determinati...

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Detalles Bibliográficos
Autores principales: Pedonese, Francesca, Verani, Giada, Torracca, Beatrice, Turchi, Barbara, Felicioli, Antonio, Nuvoloni, Roberta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912138/
https://www.ncbi.nlm.nih.gov/pubmed/31897395
http://dx.doi.org/10.4081/ijfs.2019.8036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912138/
https://www.ncbi.nlm.nih.gov/pubmed/31897395
http://dx.doi.org/10.4081/ijfs.2019.8036

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