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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...
Autores principales: | Piqueras, Justine, Chassard, Christophe, Callon, Cécile, Rifa, Etienne, Theil, Sébastien, Lebecque, Annick, Delbès, Céline |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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