Nucleic acid-based approaches to investigate microbial-related cheese quality defects

The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a resu...

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Detalles Bibliográficos
Autores principales: O'Sullivan, Daniel J., Giblin, Linda, McSweeney, Paul L. H., Sheehan, Jeremiah J., Cotter, Paul D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2013
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3549567/
https://www.ncbi.nlm.nih.gov/pubmed/23346082
http://dx.doi.org/10.3389/fmicb.2013.00001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3549567/
https://www.ncbi.nlm.nih.gov/pubmed/23346082
http://dx.doi.org/10.3389/fmicb.2013.00001

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