Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses

In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the manufacture and storage of pasta-filata cheeses w...

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Detalles Bibliográficos
Autores principales: Medved’ová, Alžbeta, Koňuchová, Martina, Kvočiková, Karolína, Hatalová, Ivana, Valík, L’ubomír
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7750188/
https://www.ncbi.nlm.nih.gov/pubmed/33365023
http://dx.doi.org/10.3389/fmicb.2020.612528

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7750188/
https://www.ncbi.nlm.nih.gov/pubmed/33365023
http://dx.doi.org/10.3389/fmicb.2020.612528

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