Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on <i>Staphylococcus aureus</i> Survival in Goat’s Raw Milk Soft Cheese

Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on <i>Staphylococcus aureus</i> 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 <i>Staphylococcus aureus</i> (SA) and lactic acid bacteria (LAB) kinetics in goat’s raw milk soft cheeses. Raw milk cheeses were produced with and without the...

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Bibliographic Details
Main Authors: Beatriz Nunes Silva, Sara Coelho-Fernandes, José António Teixeira, Vasco Cadavez, Ursula Gonzales-Barron
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
predictive microbiology
lactic acid bacteria
antagonism
dairy
artisanal cheese
pH
Online Access:https://www.mdpi.com/2304-8158/12/14/2683

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https://www.mdpi.com/2304-8158/12/14/2683

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