The bacteria, which have been responsible of Mozzarella cheese discolorations and those which have produced the blowing of melted cheeses, have been identified and described here. They are, respectively, Pantoea agglomerans, P. gessardii (yellow-violet discoloration), Plantibacter flavus and Plantibacter agrosticola (pink discoloration), and C. tyrobutiricum (blowing of melted cheese).
Colorazioni anomale e rigonfiamento di formaggi fusi e mozzarelle
IACUMIN, Lucilla;COMI, Giuseppe
2006-01-01
Abstract
The bacteria, which have been responsible of Mozzarella cheese discolorations and those which have produced the blowing of melted cheeses, have been identified and described here. They are, respectively, Pantoea agglomerans, P. gessardii (yellow-violet discoloration), Plantibacter flavus and Plantibacter agrosticola (pink discoloration), and C. tyrobutiricum (blowing of melted cheese).File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
coloraz anomale.pdf
non disponibili
Tipologia:
Altro materiale allegato
Licenza:
Non pubblico
Dimensione
4.62 MB
Formato
Adobe PDF
|
4.62 MB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
