Survival of Listeria innocua in Minas Traditional Serro cheese during ripening
作者： Maximiliano Soares Pinto , Antônio Fernandes de Carvalho , Ana Clarissa dos Santos Pires , Junio Cesar Jacinto de Paula , Denise Sobral
DOI: 10.1016/J.FOODCONT.2009.02.007
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摘要: Abstract Cheese produced with raw milk can be a risk to consumer health. It is known that lactic acid bacteria present in and natural starters produce antimicrobial compounds against some foodborne bacteria. This work aimed evaluate the survival of Listeria innocua Minas Traditional Serro cheese during ripening. The cheeses were inoculated 101, 102 or 103 CFU mL−1 bacterium analyzed for 60 days ripening at 30 °C. was observed time dose affected (p
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