Use of surface-smear bacteria for inhibition of Listeria monocytogenes on the rind of smear cheese.

Carminati D; Neviani E; Ottogalli GGiraffa G

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Use of surface-smear bacteria for inhibition of Listeria monocytogenes on the rind of smear cheese.

机译：Use of surface-smear bacteria for inhibition of Listeria monocytogenes on the rind of smear cheese.

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Microorganisms isolated from the surface smear of Taleggio cheese were screened for their ability to inhibit L. monocytogenes. 19 of the isolates inhibiting L. monocytogenes belonged mainly to the Microbacterium lacticum sp. Taleggio cheese surfacewas contaminated with L. monocytogenes at 1, 20 and 40 days of ripening and growth was studied over 15 days at 5deg C. L. monocytogenes was not completely inhibited on the cheese surface. However, growth was delayed or stopped when pH of the rind was 5.5-6.0 (lower than the normal value). Anti-listerial activity remained throughout the ripening period.

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来源
《Food Microbiology》 |1999年第1期|29-36|共8页
作者
Carminati D; Neviani E; Ottogalli GGiraffa G;
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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
正文语种英语
中图分类食品工业;
关键词
Taleggio cheese; cheeses; rinds; microbial flora; microbial contamination; antibacterial agents; inhibition; pH; cheese ripening; cheese starters; Listeria monocytogenes; Italy;

Use of surface-smear bacteria for inhibition of Listeria monocytogenes on the rind of smear cheese.

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