Effect of reduction of sodium content on the microbial ecology of Edam cheese samples

Sodium intake is a major risk factor for non-communicable diseases. Consequently, reformulation of cheeses such as Edam to contain less sodium may contribute to lowering disease risk. However, sodium is essential for cheese manufacture, influencing starter culture bacteria activity and abundance dur...

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Detalles Bibliográficos
Autores principales: Luzzi, Giuseppina, Brinks, Erik, Fritsche, Jan, Franz, Charles M. A. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7886953/
https://www.ncbi.nlm.nih.gov/pubmed/33591419
http://dx.doi.org/10.1186/s13568-021-01188-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7886953/
https://www.ncbi.nlm.nih.gov/pubmed/33591419
http://dx.doi.org/10.1186/s13568-021-01188-7

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