Growth Characteristics of Brevibacterium, Corynebacterium, Microbacterium, and Staphylococcus spp. Isolated from Surface-Ripened Cheese

The growth characteristics of five bacteria, Brevibacterium aurantiacum 1-16-58, Corynebacterium casei DPC 5298(T), Corynebacterium variabile DPC 5310, Microbacterium gubbeenense DPC 5286(T), and Staphylococcus saprophyticus 4E61, all of which were isolated from the surface of smear cheese, were stu...

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Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Mounier, Jérôme, Rea, Mary C., O'Connor, Paula M., Fitzgerald, Gerald F., Cogan, Timothy M.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: American Society for Microbiology (ASM) 2007
Gaiak:
Food Microbiology
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC2168080/
https://ncbi.nlm.nih.gov/pubmed/17921266
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01260-07
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