Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese

Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese

The aim of this study is to investigate the bacterial population in coalho goat cheese produced in the semi-arid northeast region of Brazil, to analyse the antibiotic resistance profiles of the identified pathogenic bacteria, to detect the staphylococcal enterotoxin genes and to evaluate the additio...

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Bibliographic Details
Main Authors: Rânmilla Cristhina Santos Castro, Anay Priscilla David de Oliveira, Eline Almeida Rodrigues de Souza, Tayla Marielle Antunes Correia, Jane Viana de Souza, Francesca Silva Dias
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2018-01-01
Series:Food Technology and Biotechnology
Subjects:
coalho goat cheese
pathogens
multidrug resistance
staphylococcal enterotoxins
microbiological safety
technofunctional properties of Enterococcus faecium
Online Access:https://hrcak.srce.hr/file/305064

Internet

https://hrcak.srce.hr/file/305064

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