Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/4312
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dc.contributor.authorMargolles Barros, Abelardo-
dc.contributor.authorRodríguez González, Ana-
dc.contributor.authorGonzález de los Reyes-Gavilán, Clara-
dc.date.accessioned2008-05-16T12:29:58Z-
dc.date.available2008-05-16T12:29:58Z-
dc.date.issued1997-06-
dc.identifier.citationJournal of Food Protection 60(6), 689-693(1997)en_US
dc.identifier.urihttp://hdl.handle.net/10261/4312-
dc.description.abstractAfuega'l Pitu is an artisanal acid-coagulated cheese manufactured in Asturias (northern Spain) and mainly consumed between the 3rd and the 30th day of ripening. Six cheese-making trials were performed in a pilot plant by using pasteurized whole milk inoculated with Listeria monocytogenes (strain L2 [serotype 1/2a], L39, or L41 [serotype 4b]) to ca. 2.7 log CFU/ml. A starter containing three strains, Lactococcus lac tis subsp. lactis IPLA 947, Lactococcus lactis subsp. lactis biovar diacetylactis IPLA 838, and Leuconostoc citreum IPLA 616, grown separately in milk and combined in the volumetric proportion 3:1:1.3 was used. During the acidification L. monocytogenes counts increased 2.78- to 7.03-fold, depending on the strain, and remained within the curd; from this time counts decreased abruptly and were not detected in cheeses beyond the 7th day. The average pH in the curd was 4.43, and it decreased to around 4.0 in 5- to 7-day-old cheeses. These pH values were near the tolerance limit for L. monocytogenes and probably caused cell damage. Although moisture, aw and NaCl levels were not limiting for the growth and survival of L. monocytogenes, salt content must be considered as a contributing factor in L. monocytogenes inactivation. Finally, the L2 strain grew better in curd and was slightly more resistant to low pH and refrigeration than strain L39 or L41. The manufacture of Afuega'l Pitu cheese from pasteurized milk and the design of a specific starter from the autochthonous lactic microbiota can lead to a safer product that can be consumed after very short ripening perioen_US
dc.description.sponsorshipThis study was supported by the Comision Interministerial de Ciencia y Tecnología grant ALI93-0114 from the Ministerio de Educación y Ciencia (Spain). A. Margolles was the recipient of a predoctoral fellowship from the Fundación para la Investigación Científica y Técnica (Asturias. Spain).en_US
dc.format.extent22195 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherInternational Association for Food Protectionen_US
dc.rightsclosedAccessen_US
dc.subjectCheesesen_US
dc.subjectListeria monocytogenesen_US
dc.subjectManufactureen_US
dc.subjectRipeningen_US
dc.titleBehavior of Listeria monocytogenes during the Manufacture, Ripening, and Cold Storage of Afuega'l Pitu Cheeseen_US
dc.typeartículoen_US
dc.description.peerreviewedPeer revieweden_US
dc.contributor.funderMinisterio de Educación y Ciencia (España)-
dc.contributor.funderFundación para el Fomento en Asturias de la Investigación Científica Aplicada y la Tecnología-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100008430es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
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