Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil-Reference-Cited by-同舟云学术

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Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil

Published:2024-01 Issue: Volume:176 Page:113831
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Caldeira Luciana A.,Valente Gustavo L.C.,Barbosa Cosme D.,Braga Douglas E.,Monção Flavio P.,Fonseca Leorges M.,Souza Marcelo R.,Gloria Maria Beatriz A.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses;Aguiar;Journal of Dairy Science,2022

2. Salmonella;Andrew,2001

3. AOAC (2016a). In W. Horwitz (Ed.). Official Methods of Analysis of AOAC International. Gaithersburg, MD, USA. 20 ed. Rockville.

4. AOAC (2016b). Official Methods of Analysis, Official Method 998.08 Coliform and Escherichia coli counts in foods. 20 ed. Rockville.

5. Standard Methods for the Examination of Water and Wastewater (21st;Apha,2005

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