Fungal community and physicochemical profiles of ripened cheeses from the Canastra of Minas Gerais, Brazil
Author:
Funder
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05548-4.pdf
Reference30 articles.
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2. Bockelman W, Krusch U, Engel G, Klijn N, Smit G, Heller KJ (1997) The microflora of Tilsit cheese, Part 1, variability of the smear flora. Nahrung-Food 41:208–212. https://doi.org/10.1002/food.19970410405
3. Bokulich NA, Mills DA (2013) Facility-specific “house” microbiome drives microbial landscapes of artisan cheesemaking plants. Appl Environ Microbiol 79:5214–5223. https://doi.org/10.1128/AEM.00934-13
4. Boutrou R, Guéguen TM (2005) Interests in Geotrichum candidum for cheese technology. Int J Food Microbiol 102:1–20. https://doi.org/10.1016/j.ijfoodmicro.2004.12.028
5. Cardoso VM, Borelli BM, Lara CA, Soares MA, Pataro C, Bodevan EC, Rosa CA (2015) The influence of seasons and ripening time on yeast communities of a traditional Brazilian cheese. Food Res Int 69:331–340. https://doi.org/10.1016/j.foodres.2014.12.040
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