The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production

Industrial production of Gouda cheeses mostly relies on a rotated use of different mixed-strain lactic acid bacteria starter cultures to avoid phage infections. However, it is unknown how the application of these different starter culture mixtures affect the organoleptic properties of the final chee...

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Detalles Bibliográficos
Autores principales: Decadt, Hannes, Weckx, Stefan, De Vuyst, Luc
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/PMC9978159/
https://www.ncbi.nlm.nih.gov/pubmed/36876114
http://dx.doi.org/10.3389/fmicb.2023.1128394

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9978159/
https://www.ncbi.nlm.nih.gov/pubmed/36876114
http://dx.doi.org/10.3389/fmicb.2023.1128394

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