Microbiological characterization of Picante da Beira Baixa cheese

A. Cristina Freitas; Célia Pais; F. Xavier Malcata; Tim A. Hogg

doi:10.4315/0362-028X-59.2.155

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 journal › Article › peer-review

69 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	155-160
Number of pages	6
Journal	Journal of Food Protection
Volume	59
Issue number	2
DOIs	https://doi.org/10.4315/0362-028X-59.2.155
Publication status	Published - Feb 1996

Keywords

Enterobacteriaceae
Lactic acid bacteria
Microbiological quility
Picante cheese
Staphylococci
Yeasts

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10.4315/0362-028X-59.2.155

http://hdl.handle.net/10400.14/6089

Cite this

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title = "Microbiological characterization of Picante da Beira Baixa cheese",

abstract = "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.",

keywords = "Enterobacteriaceae, Lactic acid bacteria, Microbiological quility, Picante cheese, Staphylococci, Yeasts",

author = "Freitas, \{A. Cristina\} and C{\'e}lia Pais and Malcata, \{F. Xavier\} and Hogg, \{Tim A.\}",

year = "1996",

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doi = "10.4315/0362-028X-59.2.155",

language = "English",

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TY - JOUR

T1 - Microbiological characterization of Picante da Beira Baixa cheese

AU - Freitas, A. Cristina

AU - Pais, Célia

AU - Malcata, F. Xavier

AU - Hogg, Tim A.

PY - 1996/2

Y1 - 1996/2

N2 - 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.

AB - 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.

KW - Enterobacteriaceae

KW - Lactic acid bacteria

KW - Microbiological quility

KW - Picante cheese

KW - Staphylococci

KW - Yeasts

UR - https://www.scopus.com/pages/publications/0030027973

U2 - 10.4315/0362-028X-59.2.155

DO - 10.4315/0362-028X-59.2.155

M3 - Article

AN - SCOPUS:0030027973

SN - 0362-028X

VL - 59

SP - 155

EP - 160

JO - Journal of Food Protection

JF - Journal of Food Protection

IS - 2

ER -

Microbiological characterization of Picante da Beira Baixa cheese

Abstract

Keywords

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