Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi -hard cheese

Author(s)

Gonzales-Barron, Ursula ^[1] ; Campagnollo, Fernanda B. ^[2] ; Schaffner, Donald W. ^[3] ; Sant'Ana, Anderson S. ^[2] ; Cadavez, Vasco A. P. ^{[1, 4]}

Affiliation

^[1] Polytech Inst Braganca, Sch Agr, CIMO Mt Res Ctr, Braganca - Portugal

^[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil

^[3] Rutgers State Univ, Sch Environm & Biol Sci, Dept Food Sci, New Brunswick, NJ - USA

^[4] Schaffner, Donald W., Rutgers State Univ, Sch Environm \& Biol Sci, Dept Food Sci, New Brunswick, NJ USA.Gonzales-Barron, Ursula, Polytech Inst Braganca, Sch Agr, CIMO Mt Res Ctr, Braganca - Portugal

• Document type: Journal article
• Source: FOOD MICROBIOLOGY; v. 91, OCT 2020.
• Web of Science Citations: 0

Abstract

• FAPESP's process: 16/09346-5 - Modeling the inhibition of Listeria monocytogenes by lactic acid bacteria during ripening of Brazilian artisanal cheeses and the impacts of microbial interaction on cheese safety
• Grantee: Fernanda Bovo Campagnollo
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• FAPESP's process: 14/14891-7 - Modelling the inhibition of Listeria monocytogenes by lactic acid bacteria (LAB) in traditional Minas cheeses
• Grantee: Fernanda Bovo Campagnollo
• Support Opportunities: Scholarships in Brazil - Post-Doctoral