Microbiological Biodiversity of Regional Cow, Goat and Ewe Milk Cheeses Produced in Poland and Antibiotic Resistance of Lactic Acid Bacteria Isolated from Them

SIMPLE SUMMARY: Traditional and regional cheeses are becoming more and more popular among consumers. Usually, they are produced in small dairy plants which are characterized by a unique microbiota of the processing area. The unique microbiota determines both the microbial quality and safety of the f...

Descripción completa

Detalles Bibliográficos
Autores principales: Nalepa, Beata, Markiewicz, Lidia Hanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9817895/
https://www.ncbi.nlm.nih.gov/pubmed/36611776
http://dx.doi.org/10.3390/ani13010168

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9817895/
https://www.ncbi.nlm.nih.gov/pubmed/36611776
http://dx.doi.org/10.3390/ani13010168

Ejemplares similares