| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4367406 | International Journal of Food Microbiology | 2012 | 5 Pages |
Abstract
⺠A cocktail of two staphylococcal lytic phages reduced S. aureus counts in both fresh and hard-type cheeses. ⺠In fresh cheese, S. aureus counts were not detected after 6 h of coagulation process. ⺠In hard cheese, S. aureus counts were below the limits for toxin production throughout ripening. ⺠Starter performance was not affected by the presence of phages.
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Authors
Edita Bueno, Pilar GarcÃa, Beatriz MartÃnez, Ana RodrÃguez,