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Facility-Specific “House” Microbiome Drives Microbial Landscapes of Artisan Cheesemaking Plants
Cheese fermentations involve the growth of complex microbial consortia, which often originate in the processing environment and drive the development of regional product qualities. However, the microbial milieus of cheesemaking facilities are largely unexplored and the true nature of the fermentatio...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology
2013
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3753952/ https://ncbi.nlm.nih.gov/pubmed/23793641 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00934-13 |
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