Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta"

The effect of nisin alone and in combination with Microgard™ on the natural microbial flora of ricotta cheese and in post-process contamination with Listeria innocua was studied. Microbial groups studied were mesophilic, psychrotrophic, proteolytic, lactic acid and coliform bacteria, and total molds...

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Detalles Bibliográficos
Autores principales:	Fernández, M.V., Jagus, R.J., Mugliaroli, S.L.
Formato:	JOUR
Materias:	Combined treatments Natural antimicrobials Ricotta Antibiotics Lactic acid Combined treatment Listeria innocua Microbial groups Natural-antimicrobials Product commercialization Shelf life extensions Spoilage microorganisms Coliform bacteria Bacteria (microorganisms)
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_19355130_v7_n9_p2528_Fernandez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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