Biodiversity of the Bacterial Flora on the Surface of a Smear Cheese

The bacteria on the surface of a farmhouse smear-ripened cheese at four stages of ripening (4, 16, 23, and 37 days) from inoculated (i.e., deliberately inoculated with Brevibacterium linens BL2) and noninoculated (not deliberately inoculated with B. linens BL2) cheese were investigated. The results...

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Bibliographic Details
Main Authors: Brennan, Noelle M., Ward, Alan C., Beresford, Thomas P., Fox, Patrick F., Goodfellow, Michael, Cogan, Timothy M.
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2002
Subjects:
Food Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC126715/
https://ncbi.nlm.nih.gov/pubmed/11823224
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.2.820-830.2002
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