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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Autores principales: Brennan, Noelle M., Ward, Alan C., Beresford, Thomas P., Fox, Patrick F., Goodfellow, Michael, Cogan, Timothy M.
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2002
Materias:
Food Microbiology
Acceso en línea: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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