NDLI: Efeito da microbiota endógena e da nisina sobre Listeria sp. e Staphylococcus aureus em queijo Minas artesanal do Serro

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Efeito da microbiota endógena e da nisina sobre Listeria sp. e Staphylococcus aureus em queijo Minas artesanal do Serro

Content Provider	Semantic Scholar
Author	Pinto, Maximiliano Soares
Copyright Year	2008
Abstract	............................................................................................. ix 1. INTRODUÇÃO ..................................................................................... 1 2. REVISÃO DE LITERATURA................................................................ 3 2.1. Queijo Minas artesanal.................................................................. 3 2.2. Queijo Minas artesanal do Serro................................................... 7 2.2.1. Processo de fabricação do queijo Minas artesanal do Serro .. 7 2.3. Fermento natural do queijo Minas artesanal ................................. 12 2.4. Queijos Minas artesanais e segurança alimentar ......................... 15 2.4.1. Listeria em queijos artesanais................................................. 19 2.5. Nisina ............................................................................................ 22 2.6. Características físico-químicas em queijos Minas artesanais........ 24 3. MATERIAL E MÉTODOS..................................................................... 27 3.1. Seleção das unidades produtoras................................................. 27 3.2. Análises do fermento natural e dos queijos................................... 28 3.2.1. Análises físico-químicas.......................................................... 28 3.2.2. Análises microbiológicas ......................................................... 29
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.locus.ufv.br/bitstream/handle/123456789/404/texto%20completo.pdf?isAllowed=y&sequence=1
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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