Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses

Adding massive amounts of lactic starters to raw milk to manage the sanitary risk in the cheese-making process could be detrimental to microbial diversity. Adjusting the amount of the lactic starter used could be a key to manage these adverse impacts. In uncooked pressed cheeses, we investigated the...

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Detalles Bibliográficos
Autores principales: Piqueras, Justine, Chassard, Christophe, Callon, Cécile, Rifa, Etienne, Theil, Sébastien, Lebecque, Annick, Delbès, Céline
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157849/
https://www.ncbi.nlm.nih.gov/pubmed/34069983
http://dx.doi.org/10.3390/microorganisms9051081

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157849/
https://www.ncbi.nlm.nih.gov/pubmed/34069983
http://dx.doi.org/10.3390/microorganisms9051081

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