| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6288839 | Food Microbiology | 2013 | 6 Pages |
Abstract
⺠The biodiversity of 77 CNS isolated from raw milk and cheese was investigated. ⺠Isolates were evaluated for safety aspects and relevant technological properties. ⺠Except for hemolysis, CNS showed a low incidence of potential pathogenicity traits. ⺠Multiple antibiotic resistance genes were not detected. ⺠Results suggest to investigate the use of CNS as adjunct cultures in cheesemaking.
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Food Science
Authors
Angela Ruaro, Christian Andrighetto, Sandra Torriani, Angiolella Lombardi,