A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)

Journal of Applied Microbiology

Volumn 89, Issue 2, 2000, Pages 267-274

  Suzzi, G ^a   Caruso, M ^a   Gardini, F ^b   Lombardi, A ^c   Vannini, L ^b   Guerzoni, M E ^b   Andrighetto, C ^c   Lanorte, M T ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c Istituto per la Qualita e le Tecnologie Agroalimentari   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESES; ENZYME ACTIVITY;

CHEESE MAKING; CHEESE RIPENING; ENTEROCOCCUS FAECALIS; ISOLATED SPECIES; LIPOLYTIC ACTIVITY; MICRO-ORGANISMS; MICROBIAL POPULATIONS; PROTEOLYTIC ACTIVITIES; SOUTHERN ITALY; TRADITIONAL CHEESE;

STRAIN;

ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHEESE; ENTEROCOCCUS; FOOD CONTAMINATION; ITALY; NONHUMAN;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ENTEROCOCCUS; ENTEROCOCCUS DURANS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; ENTEROCOCCUS GALLINARUM; ENTEROCOCCUS HIRAE; LISTERIA INNOCUA; POSIBACTERIA;

EID: 0033857724     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2000.01120.x     Document Type: Article

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