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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,...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |