Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems

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• 作者：Raffaele Guzzon^a ; Ilaria Carafa^b ; Kieran Tuohy^b ; Gonzalo Cervantes^b ; Luca Vernetti^c ; Andrea Barmaz^c ; Roberto Larcher^a ; Elena Franciosi^b ; ^{elena.franciosi@fmach.it}
• 关键词：Smear-ripened cheese ; Wooden shelves ; Microbiota ; Ozone-treatment ; 454-Pyrosequencing
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：62
• 期：Complete
• 页码：160-168
• 全文大小：1106 K
• 卷排序：62

文摘

The microbiota on shelves and in cheese was characterised using 454-pyrosequencing. Shelf microbiota had a role in the red-brown defect in cheese. Two cleaning treatments using water and ozone were tested on the wooden shelves. Ozone was more successful than water in reducing microbial counts on the wooden shelves.