Incidence and biochemical characteristics of Bacillus flora in Sardinian dairy products.

@article{Cosentino1997IncidenceAB,
  title={Incidence and biochemical characteristics of Bacillus flora in Sardinian dairy products.},
  author={Sofia Cosentino and A F Mulargia and Bill Pisano and P Tuveri and Francesca Palmas},
  journal={International journal of food microbiology},
  year={1997},
  volume={38 2-3},
  pages={235-8}
}
This study was planned to assess the frequency and level of Bacillus spp. contamination in Sardinian dairy products and to evaluate some food-spoilage-related characteristics of the strains isolated. Of the 378 dairy products tested, 265 (70%) were found to contain Bacillus spp. The overall level of contamination ranged from less than 10 cfu per ml or gram up to a maximum of 1200 cfu. A total of 483 strains, belonging to 14 species, have been isolated from the 265 positive samples. The most… CONTINUE READING

From This Paper

Topics from this paper.

Citations

Publications citing this paper.
Showing 1-10 of 14 extracted citations

Similar Papers

Loading similar papers…