<i>Pseudomonas fluorescens</i> and <i>Escherichia coli</i> in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life

<i>Pseudomonas fluorescens</i> and <i>Escherichia coli</i> in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life

Background: Mozzarella cheese possesses a high moisture content (50–60%) and a relatively high pH (around 5.5) and is therefore considered a perishable food product characterized by high quality deterioration and the potential risk of microbial contamination. Moreover, it can be spoiled by <i>...

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Bibliographic Details
Main Authors: Martina Marrella, Gaia Bertani, Annalisa Ricci, Rossana Volpe, Sebastien Roustel, Federico Ferriani, Elia Nipoti, Erasmo Neviani, Camilla Lazzi, Valentina Bernini
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
cellobiose oxidase
mozzarella cheese
antimicrobial activity
<i>Escherichia coli</i>
<i>Pseudomonas fluorescens</i>
Online Access:https://www.mdpi.com/2304-8158/12/1/145

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