| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4363186 | Food Microbiology | 2012 | 10 Pages |
Abstract
âºBiodiversity and growth dynamics of LAB in Ossau-Iraty cheeses were investigated. âºCheeses were manufactured from raw ewe's milk with different kinds of starters. âºThe genotypes of strains within species varied first according to the raw milk used. âºThe starters modified the balances between genera and species of the same genus. âºDistinct ecosystems diverged early in the cheese-making process.
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Authors
Fabienne Feutry, MarÃa Oneca, Françoise Berthier, Paloma Torre,