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

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