MICROBIOLOGICAL INVESTIGATION ON MOZZARELLA CHEESE SAMPLES NEAR THEIR EXPIRY DATE
AbstractA microbiological investigation was carried out on 30 mozzarella cheese samples to evaluate their quality near the expiry date. Total coliforms and Pseudomonas spp. were detected at high levels in 70% and in 30% of the samples, respectively. Pseudomonadaceae were considered as the microorganisms responsible of the texture changing spoilage symptoms that were observed in 13,3% of the samples. Isolated strains were identified by PCR-TGGE analysis as P. rhodesiae (37,5%), P. putida (33,3%) and P. poae (29,2%).
- Abstract views: 520
- PDF: 1440
Copyright (c) 2010 M. Franzoni, L Valnegri, L. Iacumin, G. Soncini
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.