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Nucleic acid-based approaches to investigate microbial-related cheese quality defects
The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a resu...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3549567/ https://ncbi.nlm.nih.gov/pubmed/23346082 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2013.00001 |
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