Seasonal variation in the Canastra cheese mycobiota

Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening due to an interest in the sensory characteristic...

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Detalles Bibliográficos
Autores principales: Martin, José Guilherme Prado, Silva, João Marcos Maia, César, Isabel Cristina da Rocha, da Silva, Meiriele, Santana, Samara Aparecida, Veloso, Tomás Gomes Reis, Silva, Jonas Guimarães e, Ferreira, Celia Lucia de Luces Fortes, Leech, John, Cotter, Paul D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9936976/
https://www.ncbi.nlm.nih.gov/pubmed/36817100
http://dx.doi.org/10.3389/fmicb.2022.1076672

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9936976/
https://www.ncbi.nlm.nih.gov/pubmed/36817100
http://dx.doi.org/10.3389/fmicb.2022.1076672

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