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

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

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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 2017-01-01
Series:Food Technology and Biotechnology
Subjects:
Online Access:http://hrcak.srce.hr/file/275146