The role of the surface smear microbiome in the development of defective smear on surface-ripened red-smear cheese.

Ritschard, Jasmine S; Amato, Lea; Kumar, Yadhu; Müller, Britta; Meile, Leo; Schuppler, Markus

Ritschard, Jasmine S; Amato, Lea; Kumar, Yadhu; Müller, Britta; Meile, Leo; Schuppler, Markus.

Affiliation

Ritschard JS; Laboratory of Food Microbiology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
Amato L; Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
Kumar Y; Eurofins GATC Biotech AG, Jakob-Stadler-Platz 7, 78467 Konstanz, Germany.
Müller B; Eurofins GATC Biotech AG, Jakob-Stadler-Platz 7, 78467 Konstanz, Germany.
Meile L; Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
Schuppler M; Laboratory of Food Microbiology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.

AIMS Microbiol ; 4(4): 622-641, 2018.

Article de En | MEDLINE | ID: mdl-31294238

Mots clés

microbiome; next-generation sequencing; red-smear cheese; smear defect; surface ripened cheese

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: AIMS Microbiol Année: 2018 Type de document: Article Pays d'affiliation: Suisse Pays de publication: États-Unis d'Amérique

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