Microbial interactions in cheese: implications for cheese quality and safety

Current Opinion in Biotechnology

Volumn 20, Issue 2, 2009, Pages 142-148

  Irlinger, Françoise ^a   Mounier, Jérôme ^b,c  

^a AGROPARISTECH   (France)

^b UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

^c UNIVERSITÉ DE BREST   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE QUALITY; CHEESE-MAKING; COMMUNITY STRUCTURES; MICROBIAL GROUPS; MICROBIAL INTERACTIONS; MICROBIOTA; RIPENING BACTERIA; SHELF LIFE; SPOILAGE MICROORGANISMS;

BACTERIOLOGY;

BACTERIA;

FLAVORING AGENT;

BACTERIUM; CHEESE; COMMENSALISM; COMPETITION; FLAVOR; FOOD QUALITY; FOOD SAFETY; FOOD SPOILAGE; FUNGUS; MICROFLORA; MICROORGANISM; NONHUMAN; PARASITISM; PRIORITY JOURNAL; REVIEW;

CHEESE; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY;

BACTERIA (MICROORGANISMS); FUNGI;

EID: 66149183128     PISSN: 09581669     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.copbio.2009.02.016     Document Type: Review

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