Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
366 14 |
Ultima descărcare din IBN: 2024-04-03 18:41 |
Căutarea după subiecte similare conform CZU |
619:614.31:637.3 (2) |
Științe medicale. Medicină (11364) |
Inspecţie şi control sanitar (92) |
Produse ale animalelor domestice (de curte) și de vânat (306) |
SM ISO690:2012 GOLBAN, Rita. Evaluări microbiologice ale unor sortimente de brânzeturi. In: Ştiinţa Agricolă, 2022, nr. 1, pp. 125-134. ISSN 1857-0003. DOI: https://doi.org/10.55505/sa.2022.1.18 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Ştiinţa Agricolă | ||||||
Numărul 1 / 2022 / ISSN 1857-0003 /ISSNe 2587-3202 | ||||||
|
||||||
DOI:https://doi.org/10.55505/sa.2022.1.18 | ||||||
CZU: 619:614.31:637.3 | ||||||
Pag. 125-134 | ||||||
|
||||||
Descarcă PDF | ||||||
Rezumat | ||||||
The scientific researches presented in this paper aimed to study the aspects of the bacterial microflora in some assortments of cheese in their fresh state and in various refrigeration periods, sold in the industrial network, according to the scheme of classical microbiological laboratory procedure. Bacterioscopic and bacteriological investigations evaluated the number of Streptococcus and Lactobacillus colonies, yeast cells and conditionally pathogenic species in hard and soft cheeses. Obtained data confirmed the presence of a normal bacterial microflora resulted from the lactic fermentation mechanism. Potential pathogenic microorganisms like Salmonella, Staphylococcus and coliform bacteria were not identified. These researches are of public interest as evidenced by the fact that dairy products sold in markets are of high quality and meet food safety and marketing requirements. |
||||||
Cuvinte-cheie Cheeses, microflora, Streptococcus, lactobacillus, Food safety, Brânzeturi, microfloră, Streptococcus, Lactobacillus, siguranţă alimentară |
||||||
|