Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese
Úrsula Gonzales-Barrón, Fernanda Bovo, Donald W. Schaffner, Anderson S. Sant’Ana, Vasco Cadavez
Topics & Concepts
PasteurizationListeria monocytogenesFood scienceRipeningLactic acidRaw milkChemistryCheese ripeningWater activityBacteriaListeriaBiologyWater contentGeotechnical engineeringGeneticsEngineeringListeria monocytogenes in Food SafetyMicrobial Inactivation MethodsEssential Oils and Antimicrobial Activity