Lactic Acid Bacteria Adjunct Cultures Exert a Mitigation Effect against Spoilage Microbiota in Fresh Cheese

Lactic acid bacteria (LAB) have a strong mitigation potential as adjunct cultures to inhibit undesirable bacteria in fermented foods. In fresh cheese with low salt concentration, spoilage and pathogenic bacteria can affect the shelf life with smear on the surface and packaging blowing. In this work,...

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Detalles Bibliográficos
Autores principales: Bassi, Daniela, Gazzola, Simona, Sattin, Eleonora, Dal Bello, Fabio, Simionati, Barbara, Cocconcelli, Pier Sandro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464123/
https://www.ncbi.nlm.nih.gov/pubmed/32781677
http://dx.doi.org/10.3390/microorganisms8081199

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464123/
https://www.ncbi.nlm.nih.gov/pubmed/32781677
http://dx.doi.org/10.3390/microorganisms8081199

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