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The aim of this study was to determine the occurrence, counts, and diversity of spore-forming bacteria in three types (full fat, low fat, and flavored full fat) of “requeijão cremoso”. In addition, the growth potential (δ) of three prevalent species of spore-forming bacteria was determined in samples stored at three different temperatures. The occurrence of mesophilic aerobic spore-forming bacteria,...
In this study, the thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA were determined in full and low fat “requeijão cremoso”. Requeijão cremoso” is a type of processed cheese widely produced and consumed in Brazil. From a total of 79 strains of six different species of sporeforming bacteria isolated from “requeijão cremoso”, 12 strains of P. sanguinis,...
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