Qualidade microbiológica de ricotas comerciais e os riscos associados à presença de Listeria monocytogenes

Esper, Luciana Maria Ramires; Kabuki, Dirce Yorika; Kuaye, Arnaldo Yoshiteru.
Rev. Inst. Adolfo Lutz ; 70(4): 554-559, out.-dez. 2011. tab, graf
Artículo en Portugués | LILACS, SES-SP, SESSP-CTDPROD, SES-SP, SESSP-ACVSES, SESSP-IALPROD, SES-SP, SESSP-IALACERVO | ID: lil-672294

Documentos relacionados

  1. Control of Listeria monocytogenes in a fresh cheese using aromatic and medicinal plants and enterocin: a comparative study.
  2. Optimization of cultivation strategy and medium for bacteriocin activity of <i>Enterococcus faecium</i> HDX-2.
  3. Detection and genotyping of Listeria monocytogenes in artisanal soft cheeses from Ecuador.
  4. Microbiome and Physicochemical Features Associated with Differential Listeria monocytogenes Growth in Soft, Surface-Ripened Cheeses.
  5. Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?
  6. Isolation and characterization of lactic acid bacteria with probiotic potential from traditional fermented special Kurdish cheese (Zhazhi) in Kurdistan Region, Iraq.
  7. Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese.
  8. Characterization and Evaluation of the Probiotic Potential In Vitro and In Situ of Lacticaseibacillus paracasei Isolated from Tenate Cheese.
  9. Microbiological quality of colonial cheese sold in Porto Alegre-RS
  10. Rapid and simple quantitative identification of Listeria monocytogenes in cheese by isothermal sequence exchange amplification based on surface-enhanced Raman spectroscopy.