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Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese

✍ Scribed by M.C Garcı́a; M.J Rodrı́guez; A Bernardo; M.E Tornadijo; J Carballo

Book ID
112245312
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
198 KB
Volume
19
Category
Article
ISSN
0740-0020

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Identification and preliminary character
Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'-milk cheese
✍ Centeno, J. A. ;Cepeda, A. ;Rodríguez-Otero, J. L. 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 468 KB 👁 1 views

152 enterococcal isolates and 88 micrococcal isolates obtained from secondary microflora of Arzua raw cows'-milk cheese at various stages of ripening were characterized. The most frequent Enterococcus specie was E. fueculis. The most frequent Micrococcus specie was M . ourians, followed by M. luteus