Microbiological characterization of Picante da Beira Baixa cheese

A. Cristina Freitas, Célia Pais, F. Xavier Malcata*, Tim A. Hogg

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

67 Citations (Scopus)


Ninety cheeses of the type Picante da Beira Baixa (a hard, highly salted, and spicy traditional cheese prodused in Portugal from a mixture of goat's and ewe's milks) were maufactured and analyzed for microbiological quility at different stages of the 180-day ripening period. The most abundant spacies of Enterobacteriaceae, staphylococci, enterococci, lactobacilli, and yearsts found in the Picante cheese were Hafnia alvei and Serratia liquefaciens; Staphylococcus hominis and S. xylosus; Enteroccus foecium, E. faecalis, and E. durans; Lactobacillus plantarum and L. paracasei; and Debaryomyces hansenii and Yarrowia lipolytica.

Original languageEnglish
Pages (from-to)155-160
Number of pages6
JournalJournal of Food Protection
Issue number2
Publication statusPublished - Feb 1996


  • Enterobacteriaceae
  • Lactic acid bacteria
  • Microbiological quility
  • Picante cheese
  • Staphylococci
  • Yeasts


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