Article ID Journal Published Year Pages File Type
6290306 International Journal of Food Microbiology 2012 7 Pages PDF
Abstract
► Psychrobacter celer was able to grow in a cheese community. ► It had an impact on the bacterial biodiversity of cheese during ripening. ► Its presence led to the higher production of aldehydes, ketones and sulfur compounds. ► Hafnia alvei was able to implant itself in a cheese community. ► H. alvei produced high levels of volatile sulfur compounds.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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