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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72430407 |
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Table of Contents:
- Evolución de L. Monocytogenes y L. Innocua durante la elaboración y madurado del queso tipo "arzúa": efecto del tratamiento con sorbato potásico S. Menéndez E. J. Quinto C. Fente L. Domínguez A. Cepeda C.M. Franco Química Cheese Listeria potassium sorbate The behaviour of two Listeria species (L. monocytogenes and L. innocua) during the elaboration and ripening ofArzua´s Cheese from Galicia (North-West of Spain) has been studied. The effect of sodium sorbate against thesemicroorganisms was also evaluated. During the elaboration most of the tested microorganisms were entrapped into thecurd. Listeria populations decreased during 55 days of ripening. Populations were always higher into the cheese than in thesurface. No significant differences were found between Listeria populations in the surface of cheese made with or withoutaddition of potassium sorbate. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430407 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.3