The effect of lactic starter inoculation and storage temperature on the behaviour of Staphylococcus aureus and Enterobacter cloacae in Burgos cheese
Growth and survival of Staphylococcus aureus and Enterobacter cloacae in Burgos cheese manufactured with different amounts of lactic starter and held for seven days at temperatures in the range 4-20°C were investigated. According to analyses of variance amount of lactic starter, temperature of storage and length of storage had highly (P < 0·001) significant effects on levels of both micro-organisms. Linear regression analyses showed that S. aureus log counts were more closely related to Burgos cheese pH value than to its titratable acidity, whereas the opposite was true for E. cloacae log counts. Lactic starter inoculation is a feasible procedure to improve the microbiological quality of Burgos cheese according to the results obtained in the present work. © 1986.
| Main Authors: | , , , |
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| Format: | journal article biblioteca |
| Language: | English |
| Published: |
Elsevier
1986
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| Online Access: | http://hdl.handle.net/20.500.12792/5343 http://hdl.handle.net/10261/293807 |
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