Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures

Lactobacillus helveticus, a ubiquitous bacterial species in natural whey cultures (NWCs) used for Swiss Gruyère cheese production, is considered to have crucial functions for cheese ripening such as enhancing proteolysis. We tracked the diversity and abundance of L. helveticus strains during 6 month...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Aline Moser, Karl Schafroth, Leo Meile, Lotti Egger, René Badertscher, Stefan Irmler
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Frontiers Media S.A. 2018-04-01
Σειρά:	Frontiers in Microbiology
Θέματα:	Lactobacillus helveticus population dynamics strain diversity cheese ripening natural whey cultures
Διαθέσιμο Online:	http://journal.frontiersin.org/article/10.3389/fmicb.2018.00637/full
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