Characterization of Vegetative <i>Bacillus cereus</i> and <i>Bacillus subtilis</i> Strains Isolated from Processed Cheese Products in an Italian Dairy Plant

Processed cheese is a commercial product characterized by high microbiological stability and extended shelf life obtained through the application of severe heat treatment. However, spore-forming bacteria can survive through thermal processes. Among them, microorganisms belonging to <i>Bacillus...

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Autores principales: Angela Maria Catania, Tiziana Civera, Pierluigi Aldo Di Ciccio, Maria Ausilia Grassi, Patrizia Morra, Alessandra Dalmasso
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/15a6997dedb44684a6a34a50d143420e
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