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How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses
Members of the Lactobacillus casei group, including species classified currently as L. casei, L. paracasei, and L. rhamnosus, are among the most frequently found species in raw milk, hard cooked, long-ripened cheeses. Starting from very low numbers in raw milk, they become dominant in the cheese dur...
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| Publicado en: | Front Microbiol |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Frontiers Media S.A.
2018
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6262004/ https://ncbi.nlm.nih.gov/pubmed/30524419 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.02866 |
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