Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays

Artisanal cheesemaking is still performed using practices and conditions derived from tradition. Feta and Kefalograviera cheeses are very popular in Greece and have met worldwide commercial success. However, there is a lack of knowledge regarding their lactic acid microecosystem composition and spec...

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Detalles Bibliográficos
Autores principales: Tsigkrimani, Markella, Bakogianni, Magdalini, Paramithiotis, Spiros, Bosnea, Loulouda, Pappa, Eleni, Drosinos, Eleftherios H., Skandamis, Panagiotis N., Mataragas, Marios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8780491/
https://www.ncbi.nlm.nih.gov/pubmed/35056609
http://dx.doi.org/10.3390/microorganisms10010161

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8780491/
https://www.ncbi.nlm.nih.gov/pubmed/35056609
http://dx.doi.org/10.3390/microorganisms10010161

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