Dynamics of lactic acid bacteria in “Pecorino di Tramonti”—a ewe’s milk cheese—with particular emphasis on enterococci: a preliminary study

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Dynamics of lactic acid bacteria in “Pecorino di Tramonti”—a ewe’s milk cheese—with particular emphasis on enterococci: a preliminary study

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wetenschappelijk artikel

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наукова стаття, опублікована в травні 2015

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Dynamics of lactic acid bacter ...... terococci: a preliminary study

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Dynamics of lactic acid bacter ...... terococci: a preliminary study

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Dynamics of lactic acid bacter ...... terococci: a preliminary study

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Dynamics of lactic acid bacter ...... terococci: a preliminary study

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Dynamics of lactic acid bacter ...... terococci: a preliminary study

@en

Dynamics of lactic acid bacter ...... terococci: a preliminary study

@nl

P1476

Dynamics of lactic acid bacter ...... terococci: a preliminary study

@en

P2093

Amalia Mormile

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Katri Johanna Björkroth

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Maria Aponte

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Maria Barile

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Nicoletta Murru

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Per Johansson

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Raffaelina Mercogliano

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P2860

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Lactobacillus oligofermentans sp. nov., associated with spoilage of modified-atmosphere-packaged poultry products

Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects.

Pecorino Crotonese cheese: study of bacterial population and flavour compounds.

Identification of enterococci from broiler products and a broiler processing plant and description of Enterococcus viikkiensis sp. nov

The role and application of enterococci in food and health.

Streptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant.

Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: evaluation by means of a polyphasic approach.

P2888

s13213-015-1094-1

P304

179-185

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P31

scholarly article

P356

10.1007/S13213-015-1094-1

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P433

http://www.w3.org/2001/XMLSchema#string

P478

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P577

2015-05-21T00:00:00Z

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