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Seasonal variation in the Canastra cheese mycobiota

Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening due to an interest in the sensory characteristic...

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Glavni autori: José Guilherme Prado Martin, João Marcos Maia Silva, Isabel Cristina da Rocha César, Meiriele da Silva, Samara Aparecida Santana, Tomás Gomes Reis Veloso, Jonas Guimarães e Silva, Celia Lucia de Luces Fortes Ferreira, John Leech, Paul D. Cotter
Format: Artigo
Jezik:Inglês
Izdano: Frontiers Media S.A. 2023-02-01
Serija:Frontiers in Microbiology
Teme:
fungi
mold
yeast
artisanal minas cheese
artisanal cheese
Online pristup:https://www.frontiersin.org/articles/10.3389/fmicb.2022.1076672/full
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