Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment

A large variety of cheeses can be produced using different manufacturing processes and various starter or adjunct cultures. In this study, we have described the succession of the microbial population during the commercial production and subsequent ripening of smear-ripened cheese using 16S rRNA gene...

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Detalles Bibliográficos
Autores principales: Korena, Kristyna, Krzyzankova, Miroslava, Florianova, Martina, Karasova, Daniela, Babak, Vladimir, Strakova, Nicol, Juricova, Helena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385115/
https://www.ncbi.nlm.nih.gov/pubmed/37512907
http://dx.doi.org/10.3390/microorganisms11071735

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385115/
https://www.ncbi.nlm.nih.gov/pubmed/37512907
http://dx.doi.org/10.3390/microorganisms11071735

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