Surface ripened cheeses: The effects of Debaryomyces hansenii, NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens

International Dairy Journal

Volumn 13, Issue 2-3, 2003, Pages 231-237

  Masoud, Wafa ^a   Jakobsen, Mogens ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cheese; Coryneform bacteria; Debaryomyces hansenii; Pigmentation

Indexed keywords

BACTERIA (MICROORGANISMS); BREVIBACTERIUM; BREVIBACTERIUM LINENS; CORYNEBACTERIACEAE; CORYNEBACTERIUM; CORYNEBACTERIUM FLAVESCENS; DEBARYOMYCES; DEBARYOMYCES HANSENII;

EID: 0037214833     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00147-4     Document Type: Article

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