Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

著录项

• 来源
  《Food microbiology》 |2018年第8期|288-297|共10页
• 作者

  Fernanda B. Campagnollo; Larissa P. Margalho; Bruna A. Kamimura; Marcelo D. Feliciano; Luisa Freire; Letícia S. Lopes; Verônica O. Alvarenga; Vasco A.P. Cadavez; Ursula Gonzales-Barron; Donald W. Schaffner; Anderson S. Sant’Ana;

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• 作者单位

  Department of Food Science, School of Food Engineering, University of Campinas;

  Department of Food Science, School of Food Engineering, University of Campinas;

  Department of Food Science, School of Food Engineering, University of Campinas;

  Department of Food Science, School of Food Engineering, University of Campinas;

  Department of Food Science, School of Food Engineering, University of Campinas;

  Department of Food Science, School of Food Engineering, University of Campinas;

  Department of Food Science, School of Food Engineering, University of Campinas;

  CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza;

  CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza;

  Department of Food Science, School of Environmental and Biological Sciences, Rutgers – The State University of New Jersey;

  Department of Food Science, School of Food Engineering, University of Campinas;

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• 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Antimicrobial capacity; Artisanal cheese; Raw milk cheese; Modeling; Predictive microbiology;

  机译：抗菌能力;手工奶酪;生乳奶酪;造型;预测微生物学;