Wordt geladen...

Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese

This study aimed at establishing the effects of attenuated starters and surface bacteria on various features of caciotta cheese. The cheese undergoes a ripening period during which the house microbiota contaminates the surface. Conventional cheese (the control cheese [CC]) is made using only primary...

Volledige beschrijving

Bewaard in:
Bibliografische gegevens
Gepubliceerd in:Appl Environ Microbiol
Hoofdauteurs: Calasso, Maria, Minervini, Fabio, De Filippis, Francesca, Ercolini, Danilo, De Angelis, Maria, Gobbetti, Marco
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: American Society for Microbiology 2020
Onderwerpen:
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7028956/
https://ncbi.nlm.nih.gov/pubmed/31862717
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02165-19
Tags: Voeg label toe
Geen labels, Wees de eerste die dit record labelt!