Microbial communities involved in Kaşar cheese ripening

Food Microbiology

Volumn 46, Issue , 2015, Pages 587-595

  Aydemir, Oğuz ^a   Harth, Henning ^b   Weckx, Stefan ^b   Dervişoğlu, Muhammet ^c   De Vuyst, Luc ^b  

^a CANKIRI KARATEKIN UNIVERSITY   (Turkey)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^c ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Cheese ripening; Ka ar cheese; Non starter lactic acid bacteria

Indexed keywords

ANALYSIS; ANIMAL; BIODIVERSITY; BOVINE; CHEESE; CLASSIFICATION; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; MILK;

ANIMALS; BIODIVERSITY; CATTLE; CHEESE; LACTOBACILLACEAE; MILK;

EID: 84910124445     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.10.002     Document Type: Article

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