Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter

Gwell is a traditional mesophilic fermented milk from the Brittany region of France. The fermentation process is based on a back-slopping method. The starter is made from a portion of the previous Gwell production, so that Gwell is both the starter and final product for consumption. In a participato...

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Bibliographic Details

Published in:	Microorganisms
Main Authors:	Lucas von Gastrow, Marie-Noëlle Madec, Victoria Chuat, Stanislas Lubac, Clémence Morinière, Sébastien Lé, Sylvain Santoni, Delphine Sicard, Florence Valence
Format:	Article
Language:	English
Published:	MDPI AG 2020-06-01
Subjects:	fermented milk lactic acid bacteria sensory evaluation <i>Lactococcus</i> microbial community back-slopping
Online Access:	https://www.mdpi.com/2076-2607/8/7/982