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Evolution of microbial populations during traditional Feta cheese manufacture and ripening

  • Published:2003-04 Issue:2 Volume:82 Page:153-161
  • ISSN:0168-1605
  • Container-title:International Journal of Food Microbiology
  • language:en
  • Short-container-title:International Journal of Food Microbiology

Author:

Manolopoulou Eugenia,Sarantinopoulos Panagiotis,Zoidou Evagelia,Aktypis Anastasios,Moschopoulou Ekaterini,Kandarakis Ioannis G,Anifantakis Emmanuel M

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference48 articles.

1. Greek Cheeses—A Tradition of Centuries, Cheeses in Brine—Feta Cheese;Anifantakis,1991

2. Esterases of Micrococcus species: identification and partial characterization;Bhowmik;J. Dairy Sci.,1990

3. Preliminary characterization of microflora of Comté cheese;Bouton;J. Appl. Microbiol.,1998

4. Main microbial flora present as natural starters in Cebreiro raw cow's milk cheese (Northwest Spain);Centeno;Int. J. Food Microbiol.,1996

5. Lactobacillus paraplantarum sp. nov., a new species related to Lactobacillus plantarum;Curk;Int. J. Syst. Bacteriol.,1996
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