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...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Markella Tsigkrimani, Magdalini Bakogianni, Spiros Paramithiotis, Loulouda Bosnea, Eleni Pappa, Eleftherios H. Drosinos, Panagiotis N. Skandamis, Marios Mataragas
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-01-01
Edice:	Microorganisms
Témata:	Feta Kefalograviera Biolog <i>Enterococcus faecium</i> <i>Lactiplantibacillus plantarum</i> <i>Weissella paramesenteroides</i>
On-line přístup:	https://www.mdpi.com/2076-2607/10/1/161
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!