Search Results - "Kongo, J.M"

Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor by Kongo, J.M, Gomes, A.M, Malcata, F.X

“…This work was undertaken to study the feasibility and the characteristics of a fermented product made of goat milk, using a mixed starter culture of…”
Get full text

Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods by Kongo, J.M, Ho, A.J, Malcata, F.X, Wiedmann, M

“…To identify, using phenotypic and genotypic methods, the dominant lactic acid bacteria (LAB) present in São Jorge cheese - one of the 11 Portuguese cheeses…”
Get full text

Detection and characterization of Listeria monocytogenes in Sao Jorge (Portugal) cheese production by Kongo, J M, Malcata, F X, Ho, A J, Wiedmann, M

“…Listeria monocytogenes is a foodborne pathogen that can cause serious invasive disease in humans. Because human listeriosis cases have previously been linked…”
Get more information

Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods: Dominant LAB in São Jorge cheese by Kongo, J.M., Ho, A.J., Malcata, F.X., Wiedmann, M.

Get full text

Monitoring and identification of bacteria associated with safety concerns in the manufacture of São Jorge, a Portuguese traditional cheese from raw cow's milk by Kongo, J Marcelino, Gomes, Ana P, Malcata, F Xavier

“…The aim of this study was to assess the hygienic quality of raw milk used in the manufacture of São Jorge, a Protected Denomination of Origin Portuguese…”
Get more information