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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| 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 |