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: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/15a6997dedb44684a6a34a50d143420e |
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