Sources of the adventitious microflora of a smear-ripened cheese-Reference-Cited by-同舟云学术

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Sources of the adventitious microflora of a smear-ripened cheese

Published:2006-09 Issue:3 Volume:101 Page:668-681
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Mounier J.,Goerges S.,Gelsomino R.,Vancanneyt M.,Vandemeulebroecke K.,Hoste B.,Brennan N.M.,Scherer S.,Swings J.,Fitzgerald G.F.,Cogan T.M.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2006.02922.x/fullpdf

Reference44 articles.

1. The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk

2. Cultures for the ripening of smear cheeses

3. Biodiversity of the Bacterial Flora on the Surface of a Smear Cheese

4. Interactions between yeasts and bacteria in the smear surface-ripened cheeses

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4. Molecular Characterization of the Gorgonzola Cheese Mycobiota and Selection of a Putative Probiotic Saccharomyces cerevisiae var. boulardii for Evaluation as a Veterinary Feed Additive;Applied Microbiology;2024-04-03

5. The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety;Foods;2024-01-10

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