Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi

Cheese ripening involves successional changes of the rind microbial composition that harbors a key role on the quality and safety of the final products. In this study, we analyzed the evolution of the rind microbiota (bacteria and fungi) throughout the ripening of Austrian Vorarlberger Bergkäse (VB)...

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Detalles Bibliográficos
Autores principales: Quijada, Narciso M., Schmitz-Esser, Stephan, Zwirzitz, Benjamin, Guse, Christian, Strachan, Cameron R., Wagner, Martin, Wetzels, Stefanie U., Selberherr, Evelyne, Dzieciol, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763656/
https://www.ncbi.nlm.nih.gov/pubmed/33322552
http://dx.doi.org/10.3390/foods9121851

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763656/
https://www.ncbi.nlm.nih.gov/pubmed/33322552
http://dx.doi.org/10.3390/foods9121851

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