Article ID Journal Published Year Pages File Type
6289065 Food Microbiology 2012 9 Pages PDF
Abstract
► Gram-negative bacteria behavior in an uncooked pressed cheese was investigated. ► Four strains of Enterobacteriaceae reached counts of around 6 log CFU g−1 in cheese. ► Cheese core sensory characteristics were slightly affected by Gram-negative bacteria. ► Counts of Enterococcus faecalis or Lactobacillus plantarum were slightly reduced. ► Low amounts of putrescine and cadaverine were produced.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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