The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces hansenii and Kluyveromyces marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter arilaitensis

Arthrobacter arilaitensis is a food-related bacterial species under investigation for its involvement in the coloration of surface-ripened cheeses. Presently, information about this species in association with the development of appropriate cheese coloration is still lacking. This study was performe...

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Detalles Bibliográficos
Autores principales: Sutthiwong, Nuthathai, Fouillaud, Mireille, Dufossé, Laurent
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6262435/
https://www.ncbi.nlm.nih.gov/pubmed/30463179
http://dx.doi.org/10.3390/foods7110190

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6262435/
https://www.ncbi.nlm.nih.gov/pubmed/30463179
http://dx.doi.org/10.3390/foods7110190

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