Commercial Ripening Starter Microorganisms Inoculated into Cheese Milk Do Not Successfully Establish Themselves in the Resident Microbial Ripening Consortia of a South German Red Smear Cheese

Production of smear-ripened cheese critically depends on the surface growth of multispecies microbial consortia comprising bacteria and yeasts. These microorganisms often originate from the cheese-making facility and, over many years, have developed into rather stable, dairy-specific associations. W...

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Main Authors: Goerges, Stefanie, Mounier, Jérôme, Rea, Mary C., Gelsomino, Roberto, Heise, Valeska, Beduhn, Rüdiger, Cogan, Timothy M., Vancanneyt, Marc, Scherer, Siegfried
Formato: Artigo
Idioma:Inglês
Publicado: American Society for Microbiology (ASM) 2008
Assuntos:
Food Microbiology
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC2292584/
https://ncbi.nlm.nih.gov/pubmed/18281427
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01663-07
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