Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”

“Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may provide valuable data on its quality and safety. In our study, the “Bryndza” made from pasteurized ewes milk was studied towards total count o...

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Detalles Bibliográficos
Autores principales: Kačániová, Miroslava, Terentjeva, Margarita, Kunová, Simona, Haščík, Peter, Kowalczewski, Przemysław Łukasz, Štefániková, Jana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: De Gruyter 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8005922/
https://www.ncbi.nlm.nih.gov/pubmed/33817319
http://dx.doi.org/10.1515/biol-2021-0038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8005922/
https://www.ncbi.nlm.nih.gov/pubmed/33817319
http://dx.doi.org/10.1515/biol-2021-0038

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