Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review

The growth, location, and distribution of bacterial colonies in dairy products are important factors for the ripening and flavor development of cheeses, yogurts, and soured creams. Starter, non-starter, spoilage, and pathogenic bacteria all become entrapped in the developing casein matrix of dairy f...

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Detalles Bibliográficos
Autores principales: Hickey, Cian D., Sheehan, Jeremiah J., Wilkinson, Martin G., Auty, Mark A. E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2015
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4332360/
https://www.ncbi.nlm.nih.gov/pubmed/25741328
http://dx.doi.org/10.3389/fmicb.2015.00099

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4332360/
https://www.ncbi.nlm.nih.gov/pubmed/25741328
http://dx.doi.org/10.3389/fmicb.2015.00099

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