Dynamic modelling to describe the effect of plant extracts and customised starter culture on Staphylococcus aureus survival in goat's raw milk soft cheese

This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat’s raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extr...

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Veröffentlicht in:	Foods 2023-07, Vol.12 (14), p.2683
Hauptverfasser:	Silva, Beatriz, Coelho-Fernandes, S., Teixeira, J. A., Cadavez, V., Gonzales-Barron, U.
Format:	Artikel
Sprache:	eng
Schlagworte:	antagonism artisanal cheese dairy lactic acid bacteria lemon balm predictive microbiology sage spearmint
Online-Zugang:	Volltext
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