The Influence of pH, NaCl, and the Deacidifying Yeasts <i>Debaryomyces hansenii</i> and <i>Kluyveromyces marxianus</i> on the Production of Pigments by the Cheese-Ripening Bacteria <i>Arthrobacter arilaitensis</i>
<i>Arthrobacter arilaitensis</i> is a food-related bacterial species under investigation for its involvement in the coloration of surface-ripened cheeses. Presently, information about this species in association with the development of appropriate cheese coloration is still lacking. This study was p...
Tallennettuna:
| Päätekijät: | , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2018-11-01
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| Sarja: | Foods |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2304-8158/7/11/190 |
| Tagit: |
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