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Abundance and potential contribution of Gram-negative cheese rind bacteria from Austrian artisanal hard cheeses.
Schmitz-Esser, Stephan; Dzieciol, Monika; Nischler, Eva; Schornsteiner, Elisa; Bereuter, Othmar; Mann, Evelyne; Wagner, Martin.
Affiliation
  • Schmitz-Esser S; Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria. Electronic address: sse@iastate.edu.
  • Dzieciol M; Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria.
  • Nischler E; Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria.
  • Schornsteiner E; Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria.
  • Bereuter O; Landwirtschaftskammer Vorarlberg, 6900 Bregenz, Austria.
  • Mann E; Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria.
  • Wagner M; Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria.
Int J Food Microbiol ; 266: 95-103, 2018 Feb 02.
Article in En | MEDLINE | ID: mdl-29190534
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Full text: 1 Database: MEDLINE Main subject: Cheese / Food Microbiology / Gram-Negative Bacteria Country/Region as subject: Europa Language: En Year: 2018 Type: Article
Fulltext
Print
XML
PubMed Links
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Full text: 1 Database: MEDLINE Main subject: Cheese / Food Microbiology / Gram-Negative Bacteria Country/Region as subject: Europa Language: En Year: 2018 Type: Article