Bacterial species which have been isolated on the surface of meat and meat products and from waters of cheese-factories are here described. The isolated species are: Actinobacterium, Agracoccus, Arthrobacter, Brachybacterium, Brevundimonas, Caseobacter, Chryseobacterium, Corynebacterium, Curtobacterium, Dermacoccus, Exiguumbacterium, Flavobacterium, Kocuria, Gordona, Haloanella, Marmoricola, Microbacterium, Nocardioides, Plantibacterium, Paracoccus, Psedidomonas, Rhodococcus, Serratia, Spirosoma, and Staphylococcus. The relations between smear cheese bacteria and organoleptic characteristics of cheeses have been outlined too.
Quadro sinottico dei batteri pigmentanti di alimenti e acque industriali
IACUMIN, Lucilla;COMI, Giuseppe
2004-01-01
Abstract
Bacterial species which have been isolated on the surface of meat and meat products and from waters of cheese-factories are here described. The isolated species are: Actinobacterium, Agracoccus, Arthrobacter, Brachybacterium, Brevundimonas, Caseobacter, Chryseobacterium, Corynebacterium, Curtobacterium, Dermacoccus, Exiguumbacterium, Flavobacterium, Kocuria, Gordona, Haloanella, Marmoricola, Microbacterium, Nocardioides, Plantibacterium, Paracoccus, Psedidomonas, Rhodococcus, Serratia, Spirosoma, and Staphylococcus. The relations between smear cheese bacteria and organoleptic characteristics of cheeses have been outlined too.| File | Dimensione | Formato | |
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