Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6290306 | International Journal of Food Microbiology | 2012 | 7 Pages |
Abstract
⺠Psychrobacter celer was able to grow in a cheese community. ⺠It had an impact on the bacterial biodiversity of cheese during ripening. ⺠Its presence led to the higher production of aldehydes, ketones and sulfur compounds. ⺠Hafnia alvei was able to implant itself in a cheese community. ⺠H. alvei produced high levels of volatile sulfur compounds.
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Authors
Françoise Irlinger, Stéphane Ah Yuen In Yung, Anne-Sophie Sarthou, Céline Delbès-Paus, Marie-Christine Montel, Emmanuel Coton, Monika Coton, Sandra Helinck,