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

International Journal of Food Microbiology

Volumn 69, Issue 1-2, 2001, Pages 1-10

  Corsetti, A ^a   Rossi, J ^a   Gobbetti, M ^b  

^a UNIVERSITY OF PERUGIA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Arthrobacter spp.; Corynebacterium spp.; Smear; Surface ripened cheeses; Yeasts

Indexed keywords

ARTHROBACTER; BACTERIUM; BREVIBACTERIUM; CANDIDA; CHEESE; CONFERENCE PAPER; CORYNEBACTERIUM; CRYPTOCOCCUS; DEBARYOMYCES; FOOD PROCESSING; GEOTRICHUM CANDIDUM; LACTIC ACID BACTERIUM; MATURATION; MICROCOCCUS; MICROFLORA; MICROORGANISM; MOULD; NONHUMAN; PENICILLIUM; PENICILLIUM CAMEMBERTI; PICHIA; RHODOTORULA; SACCHAROMYCES; SURFACE PROPERTY; YARROWIA LIPOLYTICA; YEAST;

BACTERIA; CHEESE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; TEMPERATURE; YEASTS;

EID: 0035913784     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00567-0     Document Type: Conference Paper

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