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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...

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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

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