English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This work was performed to study the microbiota of raw goat's milk (67 samples) collected in different areas of Sardinia, in order to select autochthonous lactic acid bacteria (LAB) strains for use in goat cheese manufacturing. Total mesophilic bacteria ranged between 10 5  and 10 7  cfu/mL; mean counts of  Enterobacteriaceae  did not exceed 4 log cfu/mL whereas those of  E. coli  and coagulase-positive staphylococci were lower than 1.5 and 2 log ufc /ml, respectively. Neither  Salmonella  spp. nor  Listeria monocytogenes  were recovered. The numbers of total LAB were in the range from 10 4  to 10 7  cfu/mL and mean yeasts counts varied between 10 3  and 10 5  cfu/mL. The most frequently isolated LAB species were  Lactococcus lactis  subsp.  lactis  and  Lactobacillus paracasei . The presence of  Enterococcus faecium  was also noteworthy. The  in vitro  study of some functional characteristics related to technological properties of the strains belonging to these species allowed to point out some strains possessing good potential for use as adjunct or starter cultures in the production of cheese.

Microbiota of Sardinian Goat’s Milk and Preliminary Characterization of Prevalent LAB Species for Starter or Adjunct Cultures Development