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...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
University of Zagreb
2017-01-01
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Series: | Food Technology and Biotechnology |
Subjects: | |
Online Access: | http://hrcak.srce.hr/file/275146 |