<i>Pseudomonas fluorescens</i> and <i>Escherichia coli</i> in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life

Background: Mozzarella cheese possesses a high moisture content (50–60%) and a relatively high pH (around 5.5) and is therefore considered a perishable food product characterized by high quality deterioration and the potential risk of microbial contamination. Moreover, it can be spoiled by <i>Pseudo...

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Principais autores:	Martina Marrella, Gaia Bertani, Annalisa Ricci, Rossana Volpe, Sebastien Roustel, Federico Ferriani, Elia Nipoti, Erasmo Neviani, Camilla Lazzi, Valentina Bernini
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2022-12-01
Serija:	Foods
Teme:	cellobiose oxidase mozzarella cheese antimicrobial activity <i>Escherichia coli</i> <i>Pseudomonas fluorescens</i>
Online dostop:	https://www.mdpi.com/2304-8158/12/1/145
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