How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses

Members of the Lactobacillus casei group, including species classified currently as L. casei, L. paracasei, and L. rhamnosus, are among the most frequently found species in raw milk, hard cooked, long-ripened cheeses. Starting from very low numbers in raw milk, they become dominant in the cheese dur...

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Detalles Bibliográficos
Autores principales: Bottari, Benedetta, Levante, Alessia, Neviani, Erasmo, Gatti, Monica
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/PMC6262004/
https://www.ncbi.nlm.nih.gov/pubmed/30524419
http://dx.doi.org/10.3389/fmicb.2018.02866

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6262004/
https://www.ncbi.nlm.nih.gov/pubmed/30524419
http://dx.doi.org/10.3389/fmicb.2018.02866

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