Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/55391
Type: Artigo de periódico
Title: Behaviour of Listeria monocytogenes inoculated into Minas Frescal cheese made by direct acidification or lactic culture during refrigerated storage
Author: Naldini, MCM
Viotto, WH
Kuaye, AY
Abstract: The behaviour of Listeria monocytogenes Scott A artificially inoculated into Brazilian Minas Frescal cheese manufactured with the addition of a lactic culture or by direct acidification with lactic acid was evaluated at 5 and 10 degrees C for 25 days. In cheese produced with a lactic culture, the counts remained almost unchanged during storage, whereas cheeses produced by direct acidification presented an increase in the counts of 2-3 log cycles. The profiles of the lactic bacterial counts, associated with those of L. monocytogenes, show a strong influence of the competitive starter culture on the survival of L. monocytogenes. This suggests that the addition of starter culture is an efficient way to control the growth of L. monocytogenes in these products.
Subject: Food safety
Cheese
Listeria monocytogenes
Country: EUA
Editor: Wiley-blackwell Publishing, Inc
Rights: fechado
Identifier DOI: 10.1111/j.1471-0307.2009.00512.x
Date Issue: 2009
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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