Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124 in Processed Cheese

Processed cheese is a dairy product with multiple end-use applications, where emulsifying salts play a fundamental role in physicochemical changes during production. Moreover, some of these salts may be a strategy to control spoilage and pathogenic microorganisms, contributing to safety and shelf li...

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Detalles Bibliográficos
Autores principales: Fusieger, Andressa, da Silva, Raiane Rodrigues, Cavicchioli, Valéria Quintana, Rodrigues, Rafaela da Silva, Honorato, Jaqueline Aparecida, de Jesus Silva, Sidney Rodrigues, Pena, Mariana Lage, Caggia, Cinzia, Nero, Luís Augusto, de Carvalho, Antonio Fernandes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602322/
https://www.ncbi.nlm.nih.gov/pubmed/37430967
http://dx.doi.org/10.3390/foods11203217

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602322/
https://www.ncbi.nlm.nih.gov/pubmed/37430967
http://dx.doi.org/10.3390/foods11203217

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