<italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese

<italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese

ABSTRACT A DNA sequencing-based strategy was applied to study the microbiology of Continental-type cheeses with a pink discoloration defect. The basis for this phenomenon has remained elusive, despite decades of research. The bacterial composition of cheese containing the defect was compared to that...

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Autores principales: Lisa Quigley, Daniel J. O’Sullivan, David Daly, Orla O’Sullivan, Zuzana Burdikova, Rostislav Vana, Tom P. Beresford, R. Paul Ross, Gerald F. Fitzgerald, Paul L. H. McSweeney, Linda Giblin, Jeremiah J. Sheehan, Paul D. Cotter
Formato: article
Lenguaje:EN
Publicado: American Society for Microbiology 2016
Materias:
carotenoid
cheese
microbiota
pinking
Thermus
Microbiology
QR1-502
Acceso en línea:https://doaj.org/article/8626ce5890b04258a2fc405c319dae60
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