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Orientador(es)
Resumo(s)
Ninety cheeses of the type Picante da Beira Baixa (a hard, highly salted, and spicy traditional cheese produced in Portugal from a mixture of goat's and ewe's milks) were manufactured and analyzed for microbiological quality at different stages of the 180-day ripening period. The most abundant species of Enterobacteriaceae, staphylococci, enterococci, lactobacilli, and yeasts found in the Picante cheese were Hafnia alvei and Serratia liquefaciens; Staphylococcus hominis and S.xylosus; Enteroccus faecium, E. faecalis, and E. durans; Lactobacillus plantarum and L. paracasei; and Debaryomyces hansenii and Yarrowia lipolytica.
Descrição
Palavras-chave
Microbiological quality Enterobacteriaceae Staphylococci Yeasts Lactic acid bacteria Picante cheese
Contexto Educativo
Citação
FREITAS, A. Cristina [et al.] - Microbiological characterization of picante da Beira Baixa cheese. Journal of Food Protection. ISSN 0362-028X. 59:2 (1996) 155-160
Editora
International Association for Food Protection