Lactic Starter Dose Shapes <i>S. aureus</i> and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses

Lactic Starter Dose Shapes <i>S. aureus</i> and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses

Adding massive amounts of lactic starters to raw milk to manage the sanitary risk in the cheese-making process could be detrimental to microbial diversity. Adjusting the amount of the lactic starter used could be a key to manage these adverse impacts. In uncooked pressed cheeses, we investigated the...

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Bibliographic Details
Main Authors: Justine Piqueras, Christophe Chassard, Cécile Callon, Etienne Rifa, Sébastien Theil, Annick Lebecque, Céline Delbès
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Microorganisms
Subjects:
cheese
raw milk
lactic starter
STEC
CoPS
bacterial diversity
Online Access:https://www.mdpi.com/2076-2607/9/5/1081

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