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Characterization of Clostridium tyrobutyricum Strains Using Three Different Typing Techniques
Clostridium tyrobutyricum is well known as one of the main causative agents of severe cheese spoilage. The metabolism of this anaerobic bacterium during ripening leads to textural and sensory defects in cheese and consequential loss of product value. The potential to induce cheese spoilage, however,...
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| Publicado no: | Microorganisms |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7409188/ https://ncbi.nlm.nih.gov/pubmed/32708607 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8071057 |
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