Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life

Background: Mozzarella cheese possesses a high moisture content (50–60%) and a relatively high pH (around 5.5) and is therefore considered a perishable food product characterized by high quality deterioration and the potential risk of microbial contamination. Moreover, it can be spoiled by Pseudomon...

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Detalles Bibliográficos
Autores principales: Marrella, Martina, Bertani, Gaia, Ricci, Annalisa, Volpe, Rossana, Roustel, Sebastien, Ferriani, Federico, Nipoti, Elia, Neviani, Erasmo, Lazzi, Camilla, Bernini, Valentina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818948/
https://www.ncbi.nlm.nih.gov/pubmed/36613361
http://dx.doi.org/10.3390/foods12010145

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818948/
https://www.ncbi.nlm.nih.gov/pubmed/36613361
http://dx.doi.org/10.3390/foods12010145

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