Characterization of Clostridium tyrobutyricum Strains Using Three Different Typing Techniques

Clostridium tyrobutyricum is well known as one of the main causative agents of severe cheese spoilage. The metabolism of this anaerobic bacterium during ripening leads to textural and sensory defects in cheese and consequential loss of product value. The potential to induce cheese spoilage, however,...

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Detalles Bibliográficos
Autores principales: Burtscher, Johanna, Küller, Franziska, Dreier, Matthias, Arias-Roth, Emmanuelle, Drissner, David, Domig, Konrad J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7409188/
https://www.ncbi.nlm.nih.gov/pubmed/32708607
http://dx.doi.org/10.3390/microorganisms8071057

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7409188/
https://www.ncbi.nlm.nih.gov/pubmed/32708607
http://dx.doi.org/10.3390/microorganisms8071057

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