Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon...

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Detalles Bibliográficos
Autores principales: Geronikou, Athina, Srimahaeak, Thanyaporn, Rantsiou, Kalliopi, Triantafillidis, Georgios, Larsen, Nadja, Jespersen, Lene
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7593773/
https://www.ncbi.nlm.nih.gov/pubmed/33178163
http://dx.doi.org/10.3389/fmicb.2020.582778

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7593773/
https://www.ncbi.nlm.nih.gov/pubmed/33178163
http://dx.doi.org/10.3389/fmicb.2020.582778

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