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Mostrando ítems 21-30 de 156
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
(Wiley-Blackwell, 2015)
Room temperature aging to guarantee microbiological safety of Brazilian artisan Canastra cheese
(Food Science and Technology, 2018)
Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese
(MDPI. International Journal of Environmental Research and Public Health, 2023)
Analysis of enterotoxin production by Staphylococcus aureus in Minas Frescal Cheese under different intrinsic and extrinsic factors
(Universidade Tecnológica Federal do Paraná (UTFPR), 2020)
Diversidade molecular da microbiota lática bacteriocinogênica de leite de cabra e caracterização de seu potencial bioconservador para a produção de queijo MinasMolecular diversity of bacteriocinogenic lactic microbiota from goat milk and characterization of its bioconservative potential for producing a Minas cheese
(Universidade Federal de ViçosaBRBiotecnologia, diagnóstico e controle de doenças; Epidemiologia e controle de qualidade de prod. deDoutorado em Medicina VeterináriaUFV, 2015)
Adjunct Cultures from Non-Starter Lactic Acid Bacteria
(Nova Science Publishers, 2018)
Non-starter lactic acid bacteria (NSLAB) are relevant components of cheese microbiota because they represent an adventitious group of lactic acid bacteria that can develop during ripening up to high levels. They have been ...