Repository logo
 
Publication

Microbiological characterization of picante da Beira Baixa cheese

1996Journal article Restricted access
Simple item page
dc.contributor.authorFreitas, A. Cristina
dc.contributor.authorPais, Célia
dc.contributor.authorMalcata, F. Xavier
dc.contributor.authorHogg, Tim
dc.date.accessioned2011-10-14T14:41:16Z
dc.date.available2011-10-14T14:41:16Z
dc.date.issued1996
dc.description.abstractNinety 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.por
dc.identifier.citationFREITAS, A. Cristina [et al.] - Microbiological characterization of picante da Beira Baixa cheese. Journal of Food Protection. ISSN 0362-028X. 59:2 (1996) 155-160por
dc.identifier.doi10.4315/0362-028X-59.2.155
dc.identifier.urihttp://hdl.handle.net/10400.14/6089
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherInternational Association for Food Protectionpor
dc.subjectMicrobiological qualitypor
dc.subjectEnterobacteriaceaepor
dc.subjectStaphylococcipor
dc.subjectYeastspor
dc.subjectLactic acid bacteriapor
dc.subjectPicante cheesepor
dc.titleMicrobiological characterization of picante da Beira Baixa cheesepor
dc.typejournal article
dspace.entity.typePublication
person.familyNameCardoso Freitas Lopes de Freitas
person.familyNameMalcata
person.familyNameHogg
person.givenNameAna Cristina
person.givenNameFrancisco
person.givenNameTim
person.identifier.ciencia-id7F10-545A-7D05
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.orcid0000-0002-1430-9370
person.identifier.orcid0000-0003-3073-1659
person.identifier.orcid0000-0003-2017-4131
person.identifier.ridJXY-0365-2024
person.identifier.scopus-author-id7102542478
person.identifier.scopus-author-id7005603860
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication60894705-709d-4186-9777-ac557e723b83
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Microbiological characterization of picante....pdf
Size:
1.89 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ESB - Contribuições em Revistas Científicas / Contribution to Journals