The impact of environmental conditions and milk type on microbial communities of wooden vats and cheeses produced therein
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference51 articles.
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2. Selection of starter lactic acid bacteria capable of forming biofilms on wooden vat prototypes for their future application in traditional Sicilian goat's milk cheese making;International Journal of Food Microbiology;2024-07
3. Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats;Food Microbiology;2024-06
4. The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process;International Journal of Food Microbiology;2024-01
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