Characterization of Vegetative Bacillus cereus and Bacillus subtilis Strains Isolated from Processed Cheese Products in an Italian Dairy Plant

Processed cheese is a commercial product characterized by high microbiological stability and extended shelf life obtained through the application of severe heat treatment. However, spore-forming bacteria can survive through thermal processes. Among them, microorganisms belonging to Bacillus genus ha...

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Detalles Bibliográficos
Autores principales: Catania, Angela Maria, Civera, Tiziana, Di Ciccio, Pierluigi Aldo, Grassi, Maria Ausilia, Morra, Patrizia, Dalmasso, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622485/
https://www.ncbi.nlm.nih.gov/pubmed/34829157
http://dx.doi.org/10.3390/foods10112876

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622485/
https://www.ncbi.nlm.nih.gov/pubmed/34829157
http://dx.doi.org/10.3390/foods10112876

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