Chitosan and Lemon Extract Applied during Giuncata Cheese Production to Improve the Microbiological Stability

In this study, lemon extract and chitosan were used as antimicrobial agents during Giuncata cheese production in order to assess whether the natural compounds would improve the cheese’s microbial quality. In particular, the viable cell concentration of the main spoilage microbial growth (<i>Pseudomo...

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Autores principales:	Daniela Gammariello, Massimiliano Attanasio, Matteo Alessandro Del Nobile, Amalia Conte
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2021-08-01
Colección:	Applied Sciences
Materias:	fresh cheese Giuncata chitosan lemon extract antimicrobial agent natural compound
Acceso en línea:	https://www.mdpi.com/2076-3417/11/16/7446
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