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dc.contributor.authorSaxer, Samuel-
dc.contributor.authorMiescher Schwenninger, Susanne-
dc.contributor.authorLacroix, Christophe-
dc.date.accessioned2019-02-13T14:39:49Z-
dc.date.available2019-02-13T14:39:49Z-
dc.date.issued2013-
dc.identifier.issn0023-6438de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/15303-
dc.description.abstractThis study characterized the microflora of three Mexican fresh cheeses with (Oaxaca) or without starter culture (Panela and cottage cheese). The cheeses were produced without chemical preservatives from pasteurized milk in a single plant at industrial-scale in Mexico and stored for 20 days at 10°C, simulating high market handling temperatures not suitable for consumption. Microbiological counts were determined on PC agar and 6 selective media and randomly selected isolates were identified by biochemical or molecular methods. Lactic acid bacteria were predominant at levels of log 5 to 8 cfu/g cheese on KFS, MRS, and M17 agar. Identification confirmed enterococci and lactobacilli on KFS agar and MRS agar, respectively. On M17 agar, Streptococcus thermophilus, Lactococcus sp., and Leuconostoc sp. were observed as most prevalent isolates. Beyond, typical contaminants such as Enterobacteriaceae and fungi (yeasts and molds) were determined at levels of log 3 to 7 cfu/g cheese with a predominance of Enterobacter amnigenus and Klebsiella oxytoca, Candida guilliermondii and Candida tropicalis, and Penicillium sp. No Listeria were found in any of the tested cheeses. These contaminants potentially involved in the spoilage of fresh non-preserved Mexican cheeses may serve as targets for the development of new biopreservation methods.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofLWT - Food Science and Technologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleCharacterization of the microflora of industrial Mexican cheeses produced without added chemical preservativesde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
dc.identifier.doi10.1016/j.lwt.2013.01.016de_CH
zhaw.funding.euNode_CH
zhaw.issue1de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end320de_CH
zhaw.pages.start314de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume53de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
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Saxer, S., Miescher Schwenninger, S., & Lacroix, C. (2013). Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservatives. LWT - Food Science and Technology, 53(1), 314–320. https://doi.org/10.1016/j.lwt.2013.01.016
Saxer, S., Miescher Schwenninger, S. and Lacroix, C. (2013) ‘Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservatives’, LWT - Food Science and Technology, 53(1), pp. 314–320. Available at: https://doi.org/10.1016/j.lwt.2013.01.016.
S. Saxer, S. Miescher Schwenninger, and C. Lacroix, “Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservatives,” LWT - Food Science and Technology, vol. 53, no. 1, pp. 314–320, 2013, doi: 10.1016/j.lwt.2013.01.016.
SAXER, Samuel, Susanne MIESCHER SCHWENNINGER und Christophe LACROIX, 2013. Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservatives. LWT - Food Science and Technology. 2013. Bd. 53, Nr. 1, S. 314–320. DOI 10.1016/j.lwt.2013.01.016
Saxer, Samuel, Susanne Miescher Schwenninger, and Christophe Lacroix. 2013. “Characterization of the Microflora of Industrial Mexican Cheeses Produced without Added Chemical Preservatives.” LWT - Food Science and Technology 53 (1): 314–20. https://doi.org/10.1016/j.lwt.2013.01.016.
Saxer, Samuel, et al. “Characterization of the Microflora of Industrial Mexican Cheeses Produced without Added Chemical Preservatives.” LWT - Food Science and Technology, vol. 53, no. 1, 2013, pp. 314–20, https://doi.org/10.1016/j.lwt.2013.01.016.


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