<i>Lacticaseibacillus rhamnosus</i> Impedes Growth of <i>Listeria</i> spp. in Cottage Cheese through Manganese Limitation

<i>Lacticaseibacillus rhamnosus</i> Impedes Growth of <i>Listeria</i> spp. in Cottage Cheese through Manganese Limitation

Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd and subsequent cooling procedures can create envi...

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Bibliographic Details
Main Authors: Lieke A. van Gijtenbeek, Quinn Singer, Louise E. Steffensen, Shannon Neuens, Helle S. Guldager, Susanne Bidstrup, Tina Høgholm, Mikkel G. Madsen, Kathleen Glass, Solvej Siedler
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
cottage cheese
<i>Lacticaseibacillus rhamnosus</i>
<i>Listeria</i>
bio-protection
manganese
Online Access:https://www.mdpi.com/2304-8158/10/6/1353

Internet

https://www.mdpi.com/2304-8158/10/6/1353

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