Strain-Dependent Cheese Spoilage Potential of Clostridium tyrobutyricum

Clostridium tyrobutyricum, a Gram-positive, anaerobic, spore-forming bacterium, is considered as one of the main causative agents for spoilage of hard and semihard cheeses. Growth of C. tyrobutyricum in cheese is critically influenced by ripening temperature and time, pH, salt and lactic acid concen...

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Detalles Bibliográficos
Autores principales: Podrzaj, Lucija, Burtscher, Johanna, Küller, Franziska, 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/PMC7700369/
https://www.ncbi.nlm.nih.gov/pubmed/33266400
http://dx.doi.org/10.3390/microorganisms8111836

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700369/
https://www.ncbi.nlm.nih.gov/pubmed/33266400
http://dx.doi.org/10.3390/microorganisms8111836

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