M.L. Scatassa

Istituto Zooprofilattico Sperimentale della Sicilia “Adelmo Mirri”, Via G. Marinuzzi 3, 90129 Palermo, Italy

[ 1 ] - Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed

Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at pH 5.20 and left to spontaneously ferment...

[ 2 ] - Behavior of Four Main Dairy Pathogenic Bacteria during Manufacturing and Ripening of Pecorino Siciliano Cheese

Background: Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. Methods: The experimental cheese groups were inoculated with pathogenic bacteria, including Escherichia coli O157, Listeria monocytogenes, Salmonella...

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V. Puccio 11