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Microbial analysis of commercially available US Queso Fresco
Maxwell J. Holle
, Luis A. Ibarra-Sánchez
, Xiaoji Liu
,
Matthew J. Stasiewicz
,
Michael J. Miller
Food Science and Human Nutrition
Nutritional Sciences
Carl R. Woese Institute for Genomic Biology
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Keyphrases
Microbial Analysis
100%
Commercially Available
100%
Queso Fresco
100%
Listeria Monocytogenes
71%
Cheese
71%
Moisture Content
42%
Salt Content
42%
Limit of Detection
28%
Listeria
28%
Microbial Community
28%
Lactic Acid Bacteria
28%
Coliforms
28%
Quality Control
14%
Relative Abundance
14%
High pH
14%
Genus Level
14%
Phylogenetic Analysis
14%
PH Range
14%
16S rRNA Gene
14%
Dominant Genera
14%
Inoculation
14%
Bacterial Taxa
14%
Microbiological Assay
14%
Temporal Variability
14%
Culture-independent Methods
14%
Human Isolates
14%
Foodborne Outbreak
14%
Thermus
14%
High Moisture
14%
Bacterial Contamination
14%
Sensory Differences
14%
Most Probable number
14%
Hispanic Cheese
14%
Microbial Genera
14%
Food Isolates
14%
Anoxybacillus
14%
Bacteria Enumeration
14%
Food Science
Listeria monocytogenes
100%
Microbial Analysis
100%
Salt Content
100%
Lactic Acid Bacteria
66%
Listeria
66%
Streptococcus
33%
Food-Borne Outbreak
33%
Bacterium Contamination
33%