Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw Milk Cheese: Biotechnological and Safety Aspects

Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw Milk Cheese: Biotechnological and Safety Aspects

In this study, prevalence, biotechnological and safety profiles of 588 Enterococcus isolates isolated from raw milk and Istrian cheese during different stages of ripening were analyzed. Despite the low and variable presence of enterococci in milk ((3.65±2.93) log CFU/mL), highly comparable enterococ...

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Bibliographic Details
Main Authors: Mirna Mrkonjic Fuka, Ana Zgomba Maksimovic, Irina Tanuwidjaja, Natasa Hulak, Michael Schloter
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Series:Food Technology and Biotechnology
Subjects:
cheese
spontaneous fermentation
Enterococcus spp.
molecular fingerprinting
antibiotic resistance
virulence genes
Online Access:https://hrcak.srce.hr/file/275146

Internet

https://hrcak.srce.hr/file/275146

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