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Microbial interactions in cheese: implications for cheese quality and safety

Paper ID Volume ID Publish Year Pages File Format Full-Text
16122 42486 2009 7 PDF Available
Title
Microbial interactions in cheese: implications for cheese quality and safety
Abstract

The cheese microbiota, whose community structure evolves through a succession of different microbial groups, plays a central role in cheese-making. The subtleties of cheese character, as well as cheese shelf-life and safety, are largely determined by the composition and evolution of this microbiota. Adjunct and surface-ripening cultures marketed today for smear cheeses are inadequate for adequately mimicking the real diversity encountered in cheese microbiota. The interactions between bacteria and fungi within these communities determine their structure and function. Yeasts play a key role in the establishment of ripening bacteria. The understanding of these interactions offers to enhance cheese flavour formation and to control and/or prevent the growth of pathogens and spoilage microorganisms in cheese.

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Publisher
Database: Elsevier - ScienceDirect
Journal: Current Opinion in Biotechnology - Volume 20, Issue 2, April 2009, Pages 142–148
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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Full-text PDF Download
Online Support
Any Questions? feel free to contact us