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Effect of an Italian propolis on the growth of Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in milk and whey cheese
Propolis antimicrobial activity has been limitedly studied in food, particularly in dairy products. We studied the antimicrobial activity of an alcoholic extract of an Italian propolis in sterile skim milk, pasteurized cow’s milk, and cow’s and goat’s whey cheese (ricotta). Following the determinati...
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| Vydáno v: | Ital J Food Saf |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
PAGEPress Publications, Pavia, Italy
2019
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6912138/ https://ncbi.nlm.nih.gov/pubmed/31897395 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2019.8036 |
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