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...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Aline Moser, Karl Schafroth, Leo Meile, Lotti Egger, René Badertscher, Stefan Irmler
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Frontiers Media S.A. 2018-04-01
Цуврал:	Frontiers in Microbiology
Нөхцлүүд:	Lactobacillus helveticus population dynamics strain diversity cheese ripening natural whey cultures
Онлайн хандалт:	http://journal.frontiersin.org/article/10.3389/fmicb.2018.00637/full
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!