Microbiological flora dynamics in a vacuum packed ripened cheese after thermal abuse
نویسندگان
چکیده
منابع مشابه
Evolution of the Microbiological Profile of Vacuum-Packed Ricotta Salata Cheese During Shelf-Life
Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with ricotta salata cheese have b...
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It is well known that various kinds of hard cheese, such as Cheddar and Emmental, or Swiss, depend on a suitable bacterial flora for their normal development. The two types of cheese mentioned have been studied extensively by a number of investigators. It has been shown that in the manufacture of Cheddar cheese there must be a rapid development of the lactic-acid bacterium Streptococcus lacticu...
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Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbial community composition has been studied for a long time on surface-ripened cheeses, but only limited knowledge has been acquired about its in situ...
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Staphylococcus equorum subsp. equorum is a member of the coagulase-negative staphylococcus group and is frequently isolated from fermented food products and from food-processing environments. It contributes to the formation of aroma compounds during the ripening of fermented foods, especially cheeses and sausages. Here, we report the draft genome sequence of Staphylococcus equorum subsp. equoru...
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A packed bed thermal storage has several desirable characteristics to be used for energy storage. The behavior of packed bed is predicted by set of differential equations. A numerical solution is developed for packed bed storage tank accounting to the secondary phenomena of thermal losses and conduction effect. The effect of heat loss to surrounding (K1), conduction effect (K2) and air capacita...
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ژورنال
عنوان ژورنال: Italian Journal of Food Safety
سال: 2013
ISSN: 2239-7132
DOI: 10.4081/ijfs.2013.e10