Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract

Although fresh whey cheeses are prone to rapid deterioration, mainly by psychrotrophic Gram-negative bacteria and lactic acid bacteria (LAB), data on the specific spoilage species in traditional Greek whey cheeses are scarce. Therefore, this study quantified growth and characterized the primary spoi...

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Detalles Bibliográficos
Autores principales: Sameli, Nikoletta, Sioziou, Eleni, Bosnea, Loulouda, Kakouri, Athanasia, Samelis, John
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701269/
https://www.ncbi.nlm.nih.gov/pubmed/34945498
http://dx.doi.org/10.3390/foods10122946

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701269/
https://www.ncbi.nlm.nih.gov/pubmed/34945498
http://dx.doi.org/10.3390/foods10122946

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