Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi

Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi

Cheese ripening involves successional changes of the rind microbial composition that harbors a key role on the quality and safety of the final products. In this study, we analyzed the evolution of the rind microbiota (bacteria and fungi) throughout the ripening of Austrian Vorarlberger Bergkäse (VB)...

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Bibliographic Details
Main Authors: Narciso M. Quijada, Stephan Schmitz-Esser, Benjamin Zwirzitz, Christian Guse, Cameron R. Strachan, Martin Wagner, Stefanie U. Wetzels, Evelyne Selberherr, Monika Dzieciol
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
cheese ripening
bacteria
fungi
quantification
gene-targeted-sequencing
Online Access:https://www.mdpi.com/2304-8158/9/12/1851

Internet

https://www.mdpi.com/2304-8158/9/12/1851

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