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Detection and Viability of Lactococcus lactis throughout Cheese Ripening

Recent evidences highlighted the presence of Lactococcus lactis during late cheese ripening. For this reason, the role of this microorganism, well known as dairy starter, should be reconsidered throughout cheese manufacturing and ripening. Thus, the main objective of this study was to develop a RT-q...

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Détails bibliographiques
Publié dans:PLoS One
Auteurs principaux: Ruggirello, Marianna, Dolci, Paola, Cocolin, Luca
Format: Artigo
Langue:Inglês
Publié: Public Library of Science 2014
Sujets:
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC4266610/
https://ncbi.nlm.nih.gov/pubmed/25503474
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0114280
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