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Production of heat-sensitive alkaline phosphatases in Mexican-style cheeses: implications for the phosphatase test


, : Production of heat-sensitive alkaline phosphatases in Mexican-style cheeses: implications for the phosphatase test. Journal of Dairy Science 69(Suppl. 1): 73

Substantial increases in alkaline phosphatase activity with time which occurred when cheese broth was incubated at 20 degrees C with extracts of alkaline phosphatase-positive Queso Fresco cheeses suggested the production of microbial phosphatases. Several pure cultures isolated from positive cheese samples produced heat-sensitive phosphatases when grown on a variety of media.


Accession: 001438399

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Related references

Pratt Lowe E.L.; Geiger R.M.; Richardson T.; Barrett E.L., 1988: Heat resistance of alkaline phosphatases produced by microorganisms isolated from california usa mexican style cheeses. Samples of Queso Fresco produced in California were tested for microbiological quality and alkaline phosphatase activity. Total plate counts ranged from 6 to 8 logs for freshly purchased cheeses. The majority of bacteria were nonlactic psychotroph...

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