Supplementary Tables

Published: 10 November 2021| Version 1 | DOI: 10.17632/9yc6xtyhxj.1
Contributor:
Alice Gonzalez

Description

Supplementary Tables. Manuscript: Microbiological quality and cultivable bacterial community of fresh and ripened cheeses made from raw and pasteurized milk. Table S1: Mean of the moisture content, fat, protein, fixed mineral residue (FMR), activity water (Aw) and pH of the minas frescal cheese (MFC), minas padrão cheese (MPC) and artisanal cheese (AC) samples. Table S2: Count of total aerobic bacteria (TAB), Enterobacteriaceae (EB), coliforms 45 °C (C45), E. coli (EC), coagulase positive staphylococci (CoPS), detection of Salmonella spp. (SAL) and Listeria monocytogenes (LMO), microbiological quality (MQ) and presence of the eae gene in the minas frescal cheese (MFC), minas padrão Cheese (MPC) and artisanal cheese (AC) samples.

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Universidade Federal Fluminense

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Research Article

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