Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures

Lactobacillus helveticus, a ubiquitous bacterial species in natural whey cultures (NWCs) used for Swiss Gruyère cheese production, is considered to have crucial functions for cheese ripening such as enhancing proteolysis. We tracked the diversity and abundance of L. helveticus strains during 6 month...

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Detalles Bibliográficos
Autores principales: Moser, Aline, Schafroth, Karl, Meile, Leo, Egger, Lotti, Badertscher, René, Irmler, Stefan
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/PMC5893823/
https://www.ncbi.nlm.nih.gov/pubmed/29670601
http://dx.doi.org/10.3389/fmicb.2018.00637

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5893823/
https://www.ncbi.nlm.nih.gov/pubmed/29670601
http://dx.doi.org/10.3389/fmicb.2018.00637

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