The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening-Reference-Cited by-同舟云学术

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The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening

Published:2016-07 Issue: Volume:58 Page:50-53
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ozturkoglu Budak S.,Figge Marian J.,Houbraken Jos,de Vries Ronald P.

Funder

IDB Merit PhD-Scholarship Programme

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference20 articles.

1. Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening;Arfi;International Dairy Journal,2005

2. Recent advances in cheese microbiology;Beresford;International Dairy Journal,2001

3. The genus Brevibacterium;Collins,2006

4. Microbial diversity, dynamics and activity throughout manufacturing and ripening of castelmagno PDO cheese;Dolci;International Journal of Food Microbiology,2010

5. Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses;Fontana;International Journal of Food Microbiology,2010

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