Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation

Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd and subsequent cooling procedures can create envi...

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Detalles Bibliográficos
Autores principales: van Gijtenbeek, Lieke A., Singer, Quinn, Steffensen, Louise E., Neuens, Shannon, Guldager, Helle S., Bidstrup, Susanne, Høgholm, Tina, Madsen, Mikkel G., Glass, Kathleen, Siedler, Solvej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230772/
https://www.ncbi.nlm.nih.gov/pubmed/34208094
http://dx.doi.org/10.3390/foods10061353

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230772/
https://www.ncbi.nlm.nih.gov/pubmed/34208094
http://dx.doi.org/10.3390/foods10061353

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