Characterization of microbial traits involved with the elaboration of the Cotija cheese

Food Science and Biotechnology

Volumn 20, Issue 4, 2011, Pages 997-1003

  Flores Magallón, Rebeca ^a   Oliva Hernández, Amanda Alejandra ^a   Narváez Zapata, Aberto ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

artisanal cheese; Cotija cheese; lactic acid bacteria; microbial diversity; microbial profile

Indexed keywords

ARTISANAL CHEESE; COTIJA CHEESE; LACTIC ACID BACTERIA; MICROBIAL DIVERSITY; MICROBIAL PROFILE;

BACTERIOLOGY; BODY FLUIDS; INDUSTRIAL ENGINEERING; LACTIC ACID; MANUFACTURE; PRODUCTION ENGINEERING;

BACTERIA;

BACTERIA (MICROORGANISMS); GALACTOMYCES; GALACTOMYCES GEOTRICHUM; GALACTOMYCES REESSII; KLUYVEROMYCES LACTIS; KLUYVEROMYCES MARXIANUS; LACTOBACILLACEAE; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PICHIA; PICHIA GUILLIERMONDII; RHODOTORULA MUCILAGINOSA;

EID: 80054010797     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0137-z     Document Type: Article

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