Strain-Dependent Cheese Spoilage Potential of <i>Clostridium tyrobutyricum</i>
<i>Clostridium tyrobutyricum</i>, a Gram-positive, anaerobic, spore-forming bacterium, is considered as one of the main causative agents for spoilage of hard and semihard cheeses. Growth of <i>C. tyrobutyricum</i> in cheese is critically influenced by ripening temperature and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-11-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/8/11/1836 |