Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

In cheese production, microorganisms are usually added at the beginning of the process as primary starters to drive curd acidification, while secondary microorganisms, with other pro-technological features important for cheese ripening, are added as selected cultures. This research aimed to investig...

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Detalles Bibliográficos
Autores principales: Bettera, Luca, Dreier, Matthias, Schmidt, Remo S., Gatti, Monica, Berthoud, Hélène, Bachmann, Hans-Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10169670/
https://www.ncbi.nlm.nih.gov/pubmed/37180227
http://dx.doi.org/10.3389/fmicb.2023.1154508

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10169670/
https://www.ncbi.nlm.nih.gov/pubmed/37180227
http://dx.doi.org/10.3389/fmicb.2023.1154508

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