Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
“Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may provide valuable data on its quality and safety. In our study, the “Bryndza” made from pasteurized ewes milk was studied towards total count o...
Guardado en:
Autores principales: | Kačániová Miroslava, Terentjeva Margarita, Kunová Simona, Haščík Peter, Kowalczewski Przemysław Łukasz, Štefániková Jana |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
De Gruyter
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/561f18d38ddd4853a6f1a88e3aa73933 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
Feeding extruded linseed to dairy ewes under extensive grazing conditions
por: Vargas-Bello-Pérez,Einar, et al.
Publicado: (2014) -
Actividad antibacteriana de la clara de huevo de la tortuga marina Lepidochelys olivacea
por: López-Hurtado,Marcela, et al.
Publicado: (2010) -
Differentiation of sheep milk and cheese based on quality and composition
por: Vera,Raúl R, et al.
Publicado: (2009) -
Vigilancia de susceptibilidad de cocáceas grampositivas a betalactámicos, glicopéptidos y otros antimicrobianos
por: Giglio M,María Soledad, et al.
Publicado: (1999) -
Tropical Atlantic marine macroalgae with bioactivity against virulent and antibiotic resistant Vibrio
por: Silva,Giselle Cristina, et al.
Publicado: (2013)