Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays

Artisanal cheesemaking is still performed using practices and conditions derived from tradition. Feta and Kefalograviera cheeses are very popular in Greece and have met worldwide commercial success. However, there is a lack of knowledge regarding their lactic acid microecosystem composition and spec...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Markella Tsigkrimani, Magdalini Bakogianni, Spiros Paramithiotis, Loulouda Bosnea, Eleni Pappa, Eleftherios H. Drosinos, Panagiotis N. Skandamis, Marios Mataragas
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	MDPI AG 2022-01-01
श्रृंखला:	Microorganisms
विषय:	Feta Kefalograviera Biolog <i>Enterococcus faecium</i> <i>Lactiplantibacillus plantarum</i> <i>Weissella paramesenteroides</i>
ऑनलाइन पहुंच:	https://www.mdpi.com/2076-2607/10/1/161
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