Behavior of Staphylococcus aureus in culture Broth, in raw and thermized milk, and during processing and storage of traditional Greek Graviera cheese in the presence or absence of lactococcus lactis subsp. cremoris M104, a wild, novel nisin a-producing raw milk isolate

Journal of Food Protection

Volumn 77, Issue 10, 2014, Pages 1703-1714

  Samelis, John ^a   Lianou, Alexandra ^a,d   Pappa, Eleni C ^a   Bogovič Matijašić, Bojana ^b   Parapouli, Maria ^a,c   Kakouri, Athanasia ^a   Rogelj, Irena ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

^c UNIVERSITY OF IOANNINA   (Greece)

^d AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

NISIN; NISIN A;

ANIMAL; BACTERIAL COUNT; BOVINE; CHEESE; CHEMISTRY; COCULTURE; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOCOCCUS LACTIS; MICROBIOLOGY; MILK; PH; PROCEDURES; STANDARDS; STAPHYLOCOCCUS AUREUS; TEMPERATURE; VACUUM;

ANIMALS; CATTLE; CHEESE; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS LACTIS; MILK; NISIN; STAPHYLOCOCCUS AUREUS; TEMPERATURE; VACUUM;

EID: 84908263759     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-105     Document Type: Article

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