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Detection and Viability of Lactococcus lactis throughout Cheese Ripening
Recent evidences highlighted the presence of Lactococcus lactis during late cheese ripening. For this reason, the role of this microorganism, well known as dairy starter, should be reconsidered throughout cheese manufacturing and ripening. Thus, the main objective of this study was to develop a RT-q...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Public Library of Science
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4266610/ https://www.ncbi.nlm.nih.gov/pubmed/25503474 http://dx.doi.org/10.1371/journal.pone.0114280 |