Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent Methods
- Author
- MARTIN-PLATERO, Antonio M1 ; VALDIVIA, Eva1 ; MAQUEDA, Mercedes1 ; MARTIN-SANCHEZ, Inés1 ; MARTINEZ-BUENO, Manuel1
[1] Departamento de Microbiología, Facultad de Ciencias, Fuentenueva s/n, 18071 Granada, Spain - Source
Applied and environmental microbiology (Print). 2008, Vol 74, Num 18, pp 5662-5673, 12 p ; ref : 47 ref
- CODEN
- AEMIDF
- ISSN
- 0099-2240
- Scientific domain
- Biotechnology; Ecology; Environment; Microbiology, infectious diseases
- Publisher
- American Society for Microbiology, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Affinage fromage Bactérie Culture Dynamique Fromage Maturation Méthode
- Keyword (en)
- Cheese ripening Bacteria Culture Dynamics Cheese Ripening Method
- Keyword (es)
- Curación queso Bacteria Cultivo Dinámica Queso Maduración Método
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A05 Microbiology
- Discipline
- Microbiology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20676020
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1128/AEM.00418-08 
https://dx.doi.org/10.1128/AEM.00418-08
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