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Strain-Dependent Cheese Spoilage Potential of Clostridium tyrobutyricum
Clostridium tyrobutyricum, a Gram-positive, anaerobic, spore-forming bacterium, is considered as one of the main causative agents for spoilage of hard and semihard cheeses. Growth of C. tyrobutyricum in cheese is critically influenced by ripening temperature and time, pH, salt and lactic acid concen...
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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/PMC7700369/ https://ncbi.nlm.nih.gov/pubmed/33266400 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8111836 |
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