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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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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology
2002
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| Schlagworte: | |
| Online Zugang: | 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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