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Microbiological Characterization of Picante da Beira Baixa Cheese

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Ninety cheeses of the type Picante da Beira Baixa (a hard, highly salted, and spicy traditional cheese produced in Portugal from a mixture of goat's and ewe's milks) were manufactured and analyzed for microbiological quality at different stages of the 180-day ripening period. The most abundant species of Enterobacteriaceae, staphylococci, enterococci, lactobacilli, and yeasts found in the Picante cheese were Hafnia alvei and Serratia liquefaciens; Staphylococcus hominis and S.xylosus; Enteroccus faecium, E. faecalis, and E. durans; Lactobacillus plantarum and L. paracasei; and Debaryomyces hansenii and Yarrowia lipolytica.


Document Type: Research Article

Affiliations: 1: Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200 Porto, Portugal 2: Departamento de Biologia, Universidade do Minho, Campus de Gualtar, 4700 Braga, Portugal

Publication date: February 1, 1996

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