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Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses
Title statement Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses / aut. Alžbeta Medveďová, Martina Koňuchová, Karolína Kvočiková, Ivana Hatalová, Ľubomír Valík Main entry-name Medveďová, Alžbeta, 1983- (Author) - FCHPT Oddelenie výživy a hodnotenia kvality potravín Another responsib. Koňuchová, Martina, 1989 Z3 (Author) - FCHPT Oddelenie výživy a hodnotenia kvality potravín Kvočiková, Karolína, 1997- Z3 (Author) - FCHPT Oddelenie výživy a hodnotenia kvality potravín Hatalová, Ivana, 1994- (Author) Valík, Ľubomír, 1963- Z1 (Author) - FCHPT Oddelenie výživy a hodnotenia kvality potravín Par.title Vplyv prídavku kyslomliečnych baktérií na mikrobiologickú bezpečnosť parených syrov In Frontiers in Microbiology. -- ISSN 1664-302X. -- Vol. 11, (2020), s. 1-16, art.no. 612528 Language English Document kind RBX - článok z periodika Category ADM - 13/NOVÉ Vedecké práce v zahraničných časopisoch registrovaných v databázach Web of Science alebo SCOPUS Category (from 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Year 2020 Citations [1] 2021: PIQUERAS, Justine - CHASSARD, Christophe - CALLON, Cecile - RIFA, Etienne - THEIL, Sebastien - LEBECQUE, Annick - DELBES, Celine. Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses. In MICROORGANISMS, 2021, vol. 9, no. 5, pp. [1] 2022: BALTHAZAR, Celso F. - CABRAL, Lucelia - GUIMARAES, Jonas T. - NORONHA, Melline F. - CAPPATO, Leandro P. - CRUZ, Adriano G. - SANT'ANA, Anderson. Conventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storage. In INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022, vol. 76, no., pp. ISSN 1466-8564. [1] 2022: GOLIC, B. - NEDIC, D. - SMITRAN, A. Detection and enterotoxin production of Staphylococcus aureus isolates in artisanal cheese made from raw milk. In ACTA ALIMENTARIA, 2022, vol. 51, no. 2, pp. 185-193. ISSN 0139-3006. [1] 2022: NIRO, Serena - FRATIANNI, Alessandra - TREMONTE, Patrizio - LOMBARDI, Silvia Jane - SORRENTINO, Elena - MANZI, Pamela. Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses. In: INTERNATIONAL DAIRY JOURNAL, 2022, vol. 133, no., pp. ISSN 0958-6946. [1] 2022: FIDAN, Hafize - ESATBEYOGLU, Tuba - SIMAT, Vida - TRIF, Monica - TABANELLI, Giulia - KOSTKA, Tina - MONTANARI, Chiara - IBRAHIM, Salam A. - OZOGUL, Fatih. Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps. In: FOOD BIOSCIENCE, 2022, vol. 47, no., pp. ISSN 2212-4292. [1] 2022: MARTIN, Irene - RODRIGUEZ, Alicia - GARCIA, Carmen - CORDOBA, Juan J. Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe's Milk Cheese "Torta del Casar" Maturated with Selected Protective Lactic Acid Bacteria. In: FOODS, 2022, vol. 11, no. 17, pp. [1] 2023: BETTERA, Luca - LEVANTE, Alessia - BANCALARI, Elena - BOTTARI, Benedetta - GATTI, Monica. Lactic acid bacteria in cow raw milk for cheese production: Which and how many? In: FRONTIERS IN MICROBIOLOGY, 2023, vol. 13, no., pp. [1] 2023: RASHID, Muzamil - SHARMA, Sunil - KAUR, Arvinder - KAUR, Amarjeet - KAUR, Sukhraj. Biopreservative efficacy of Enterococcus faecium-immobilised film and its enterocin against Salmonella enterica. In: AMB EXPRESS, 2023, vol. 13, no. 1, pp. ISSN 2191-0855. 
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