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Microbiological, biochemical and biogenic amine profiles of Terrincho cheese ma...

Terrincho is a Portuguese traditional cheese, bearing a protected denomination of origin (PDO) status, which is manufactured from raw ewes’ milk and ripened for a minimum period of 30 d. The objectives of this research effort were to characterize the microbiological and biochemical profiles of this cheese, manufactured in several dairy farms during the winter cheesemaking season (December through March), and es...

Identification and characterization of antibiotic susceptibility of enterococci...

Probiotic Properties of Enterococci – Survival in simulated gastric juice and w...

Fate of nitrogen during metabolism of whey lactose by Rahnella aquatilis

The rate of intake of peptides and free amino acids by Rahnella aquatilis was studied, as well as the evolution of concentrations of exopolysaccharide, biomass, and several metabolites. For this purpose, eight wheybased fermentation media were tested: hydrolyzed bovine whey under 1) aerobic and 2) anaerobic conditions; hydrolyzed bovine whey with 3) 2.0% (wt/vol) NaCl or 4) 0.5% (wt/vol) NaCl; 5) plain bovine w...