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Microbiological profile in Serra ewes' cheese during ripening

dc.contributor.authorMacedo, A. C.
dc.contributor.authorMalcata, F. X.
dc.contributor.authorHogg, T. A.
dc.date.accessioned2011-09-15T08:55:25Z
dc.date.available2011-09-15T08:55:25Z
dc.date.issued1995
dc.description.abstractThe microflora of Serra cheese was monitored during a 35 d ripening period at three different periods within the ewe's lactation season. After 7 d ripening, the numbers of micro-organisms reached their maximum, and lactic acid bacteria (LAB) and coliforms were the predominant groups. Pseudomonads were not detected after 1 week of ripening. At all stages of ripening, cheeses manufactured in spring exhibited the lowest numbers of LAB and yeasts, whereas cheeses manufactured in winter showed the lowest numbers of coliforms and staphylococci. Leuconostoc lactis was the most abundant LAB found in Serra cheese whereas Enterococcus faecium and Lactococcus lactis spp. lactis exhibited the highest decrease in percentage composition. Numbers of both Leuc. mesenteroides and Lactobacillus paracasei tended to increase throughout ripening. The most abundant coliform was Hafnia alvei. Klebsiella oxytoca was found in curd but declined in number during ripening. Staphylococcal flora of curd was mainly composed of Staphylococcus xylosus, Staph. aureus and Staph. epidermidis. Staphylococcus xylosus was the major species found at the end of ripening. Pseudomonas fluorescens, was the only Pseudomonas species isolated from the curd. Although a broad spectrum of yeasts were found in Serra cheese, Sporobolomyces roseus was the most abundant yeast isolated.por
dc.identifier.citationMACEDO, A. C.; MALCATA, F. X.; HOGG, T. A. - Microbiological profile in Serra ewes' cheese during ripening. Journal of Applied Microbiology. ISSN 1365-2672. Vol. 79 n.º 1 (1995), p. 1-11por
dc.identifier.eid0029001420
dc.identifier.urihttp://hdl.handle.net/10400.14/5587
dc.identifier.wosA1995RJ09800001
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWileypor
dc.titleMicrobiological profile in Serra ewes' cheese during ripeningpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMacedo
person.familyNameMalcata
person.familyNameHogg
person.givenNameAngela
person.givenNameFrancisco
person.givenNameTim
person.identifier.ciencia-idE116-EC15-79C5
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.orcid0000-0002-6854-9855
person.identifier.orcid0000-0003-3073-1659
person.identifier.orcid0000-0003-2017-4131
person.identifier.ridJXY-0365-2024
person.identifier.scopus-author-id7101906752
person.identifier.scopus-author-id7102542478
person.identifier.scopus-author-id7005603860
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication6601534a-2130-4525-bf92-604e4831bb9a
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication.latestForDiscovery12b8092d-fe59-408b-8058-47369a97d229

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