Interactions between yeasts and bacteria in the smear surface-ripened cheeses.

@article{Corsetti2001InteractionsBY,
  title={Interactions between yeasts and bacteria in the smear surface-ripened cheeses.},
  author={Aldo Corsetti and Jone Rossi and Marco Gobbetti},
  journal={International journal of food microbiology},
  year={2001},
  volume={69 1-2},
  pages={
          1-10
        }
}
  • Aldo Corsetti, Jone Rossi, Marco Gobbetti
  • Published in
    International journal of food…
    2001
  • Medicine, Biology
  • In the initial phase of ripening, the microflora of bacterial smear surface-ripened cheeses such as Limburger, Taleggio, Brick, Münster and Saint-Paulin and that of surface mould-ripened cheeses such as Camembert and Brie may be similar, but at the end of the ripening, bacteria such as Brevibacterium spp., Arthrobacter spp., Micrococcus spp., Corynebacterium spp. and moulds such as Penicillium camemberti are, respectively, the dominant microorganisms. Yeasts such as Candida spp., Cryptococcus… CONTINUE READING

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