Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest Spain)

International Journal of Food Microbiology

Volumn 33, Issue 2-3, 1996, Pages 307-313

  Centeno, J A ^a   Menendez S ^b   Rodriguez Otero J L ^b  

^a Ctro de Invest Agrarias de M   (Spain)

^b Facultad de Veterinaria   (Spain)

Author keywords

Cebreiro cheese; Enterococci; Fresh cheeses; Lactic acid bacteria; Microbial flora

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIAL FLORA; CHEESE; ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; FOOD INDUSTRY; LACTIC ACID BACTERIUM; LACTOCOCCUS LACTIS; LEUCONOSTOC; MICROCOCCACEAE; NONHUMAN; SPAIN;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; LACTOCOCCI; LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; MICROCOCCACEAE; STREPTOCOCCUS;

EID: 0030560803     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(96)01165-8     Document Type: Article

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