Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6289065 | Food Microbiology | 2012 | 9 Pages |
Abstract
⺠Gram-negative bacteria behavior in an uncooked pressed cheese was investigated. ⺠Four strains of Enterobacteriaceae reached counts of around 6 log CFU gâ1 in cheese. ⺠Cheese core sensory characteristics were slightly affected by Gram-negative bacteria. ⺠Counts of Enterococcus faecalis or Lactobacillus plantarum were slightly reduced. ⺠Low amounts of putrescine and cadaverine were produced.
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Authors
Céline Delbès-Paus, Sylvie Pochet, Sandra Helinck, Philippe Veisseire, Cécile Bord, Annick Lebecque, Monika Coton, Nathalie Desmasures, Emmanuel Coton, Françoise Irlinger, Marie-Christine Montel,