期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2020
卷号：14
页码：1131-1136
DOI：10.5219/1361
出版社：Association HACCP Consulting
摘要：The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference ( p >0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g -1 . The highest number of enterococci was recorded after 49 days of storage at 6 °C at 5.4 log CFU.g -1 . During storage, there was an increase ( p <0.05) in the numbers of enterococci in all types of temperature regimes. Enterococci content was influenced ( p <0.05) by both the storage period and storage method (temperature regime).
关键词：Enterococcus spp.;smear-ripened cheese;storage period and temperature
