TY - JOUR AU - Cwiková, Olga AU - Franke, Gabriela PY - 2020/11/28 Y2 - 2024/03/28 TI - Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses JF - Potravinarstvo Slovak Journal of Food Sciences JA - Potr. S. J. F. Sci. VL - 14 IS - SE - Articles DO - 10.5219/1361 UR - https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1361 SP - 1131-1136 AB - <p class="PotText"><span lang="X-NONE">The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference (<em>p</em> &gt;0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g<sup>-1</sup>. The highest number of enterococci was recorded after 49 days of storage at 6 °C at 5.4 log CFU.g<sup>-1</sup>. During storage, there was an increase (<em>p</em> &lt;0.05) in the numbers of enterococci in all types of temperature regimes. Enterococci content was influenced (<em>p</em> &lt;0.05) by both the storage period and storage method (temperature regime). </span></p> ER -