|
|
Article: Studies from M.S. Nascimento and colleagues reveal new findings on dairy science & technology.
- Article from:
- Agriculture Week
- Article date:
- December 11, 2008
CopyrightCOPYRIGHT 2008 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
According to recent research published in the International Journal of Dairy Technology, "The antimicrobial and technological characteristics of three bacteriocinogenic cultures used as adjunct starters in Minas Frescal cheese were investigated. The cheeses were manufactured with 1% commercial lactic starter and 0.5% Lactococcus lactis ssp. lactis ATCC 11454, Lactobacillus plantarum ALC 01 or Enterococcus faecium FAIR-E 198."
"The cheeses were then artificially inoculated with Listeria monocytogenes Scott A, Staphylococcus aureus ATCC 27154 and Bacillus cereus K1-B041 and stored for 21 days at 8 degrees C. The results show that there was no significant difference ...