Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods

The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necess...

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Detalles Bibliográficos
Autores principales: Mei, Jun, Guo, Qizhen, Wu, Yan, Li, Yunfei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4216126/
https://www.ncbi.nlm.nih.gov/pubmed/25360757
http://dx.doi.org/10.1371/journal.pone.0111648

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4216126/
https://www.ncbi.nlm.nih.gov/pubmed/25360757
http://dx.doi.org/10.1371/journal.pone.0111648

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