Surface Microflora of Four Smear-Ripened Cheeses

The microbial composition of smear-ripened cheeses is not very clear. A total of 194 bacterial isolates and 187 yeast isolates from the surfaces of four Irish farmhouse smear-ripened cheeses were identified at the midpoint of ripening using pulsed-field gel electrophoresis (PFGE), repetitive sequenc...

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Главные авторы: Mounier, Jérôme, Gelsomino, Roberto, Goerges, Stefanie, Vancanneyt, Marc, Vandemeulebroecke, Katrien, Hoste, Bart, Scherer, Siegfried, Swings, Jean, Fitzgerald, Gerald F., Cogan, Timothy M.
Формат: Artigo
Язык:Inglês
Опубликовано: American Society for Microbiology 2005
Предметы:
Food Microbiology
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC1287636/
https://ncbi.nlm.nih.gov/pubmed/16269673
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.11.6489-6500.2005
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