Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei

Ripening cultures containing fungi and bacteria are widely used in smear-ripened cheese production processes, but little is known about the biotic interactions of typical ripening microorganisms at the surface of cheese. We developed a lab-scale mini-cheese model to investigate the biotic interactio...

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Detalles Bibliográficos
Autores principales: Pham, Nguyen-Phuong, Landaud, Sophie, Lieben, Pascale, Bonnarme, Pascal, Monnet, Christophe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6706770/
https://www.ncbi.nlm.nih.gov/pubmed/31474970
http://dx.doi.org/10.3389/fmicb.2019.01901

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6706770/
https://www.ncbi.nlm.nih.gov/pubmed/31474970
http://dx.doi.org/10.3389/fmicb.2019.01901

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