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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...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Appl Environ Microbiol
Main Authors: Calasso, Maria, Minervini, Fabio, De Filippis, Francesca, Ercolini, Danilo, De Angelis, Maria, Gobbetti, Marco
פורמט: Artigo
שפה:Inglês
יצא לאור: American Society for Microbiology 2020
נושאים:
גישה מקוונת: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
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