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. 2020 Sep 22;21(18):6952. doi: 10.3390/ijms21186952

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Effect of RiLK1-PPs on the microbiological quality of mozzarella cheese. (A) Photograph of preparation of mozzarella samples for the shelf life testing. A total of 50 g of fresh mozzarella cheese were immersed in 200 mL of brine in the presence of two functionalized PP disks placed above and below the food product. Not-functionalized PP disks were used as control. PP disks are indicated by the arrows. Effect of RiLK1-PPs treatment on (B) Total Viable Microorganism (TVM) and (C) yeast counts of mozzarella cheese samples during the storage time. CTRL: not-functionalized PP disks; treated: RiLK1-PP disks. Data are presented as means ± s.d. of five different samples analyzed in triplicate.