Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety

The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral populations, among which lactic acid bacteria (LAB) are majority components with a prominent role during manufacturing and ripening. The assortment, numbers and proportions of LAB and other microbial biotypes making up...

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Detalles Bibliográficos
Autores principales: Mayo, Baltasar, Rodríguez, Javier, Vázquez, Lucía, Flórez, Ana Belén
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000492/
https://www.ncbi.nlm.nih.gov/pubmed/33809159
http://dx.doi.org/10.3390/foods10030602

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000492/
https://www.ncbi.nlm.nih.gov/pubmed/33809159
http://dx.doi.org/10.3390/foods10030602

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