Lataa...
Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron
The microflora on the surface of smear-ripened cheeses is composed of various species of bacteria and yeasts that contribute to the production of the desired organoleptic properties. The objective of the present study was to show that iron availability is a limiting factor in the growth of typical a...
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
American Society for Microbiology
2012
|
| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3346443/ https://ncbi.nlm.nih.gov/pubmed/22367081 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00085-12 |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|