Biodiversity and Microbial Resistance of Lactobacilli Isolated From the Traditional Greek Cheese Kopanisti

Kopanisti is a Greek artisan cheese produced from raw milk in the island of Mykonos, Greece. The milk is left to rest for 12–24 h and then the rennet is added. After its formation the curd is left to drain for 2–3 days and is ready either for consumption (as tyrovolia fresh cheese), or with the addi...

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Detalles Bibliográficos
Autores principales: Rozos, Georgios, Voidarou, Chrysa, Stavropoulou, Elisavet, Skoufos, Ioannis, Tzora, Athina, Alexopoulos, Athanasios, Bezirtzoglou, Eugenia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5875084/
https://www.ncbi.nlm.nih.gov/pubmed/29623072
http://dx.doi.org/10.3389/fmicb.2018.00517

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5875084/
https://www.ncbi.nlm.nih.gov/pubmed/29623072
http://dx.doi.org/10.3389/fmicb.2018.00517

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