Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis

The microbial communities in cheeses are composed of varying bacteria, yeasts, and molds, which contribute to the development of their typical sensory properties. In situ studies are needed to better understand their growth and activity during cheese ripening. Our objective was to investigate the ac...

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Detalles Bibliográficos
Autores principales: Monnet, Christophe, Dugat-Bony, Eric, Swennen, Dominique, Beckerich, Jean-Marie, Irlinger, Françoise, Fraud, Sébastien, Bonnarme, Pascal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4837152/
https://www.ncbi.nlm.nih.gov/pubmed/27148224
http://dx.doi.org/10.3389/fmicb.2016.00536

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4837152/
https://www.ncbi.nlm.nih.gov/pubmed/27148224
http://dx.doi.org/10.3389/fmicb.2016.00536

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