The diversity of eukaryotic microbiota in the traditional Slovak sheep cheese : Bryndza
- Author
- LAURENCIK, M1 ; SULO, P1 ; SLAVIKOVA, E2 ; PIECKOVA, E3 ; SEMAN, M4 ; EBRINGER, L4
[1] Comenius University, Faculty of Natural Sciences, Department of Biochemistry, Mlynská dolina, Bratislava, 842 15, Slovakia
[2] Culture Collection of Yeasts, Institute of Chemistry, Slovak Academy of Sciences, Dúbrovská cesta 9, 842 38 Bratislava, Slovakia
[3] Slovak Medical University, Limbová 12, 833 03 Bratislava, Slovakia
[4] Comenius University, Faculty of Natural Sciences, Institute of Cell Biology, Slovakia - Source
International journal of food microbiology. 2008, Vol 127, Num 1-2, pp 176-179, 4 p ; ref : 3/4 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Artisanal sheep cheese Bryndza Filamentous fungi Geotichum Yeasts
- Keyword (fr)
- Fromage Fungi Levure Microflore Mouton Animal à viande Animal élevage Artiodactyla Mammalia Produit laitier Ungulata Vertebrata
- Keyword (en)
- Cheese Fungi Yeast Microflora Sheep Meat animals Farming animal Artiodactyla Mammalia Dairy product Ungulata Vertebrata
- Keyword (es)
- Queso Fungi Levadura Microflora Carnero Animales de carne Animal cría Artiodactyla Mammalia Producto lácteo Ungulata Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20679442
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
10.1016/j.ijfoodmicro.2008.06.016 
https://dx.doi.org/10.1016/j.ijfoodmicro.2008.06.016
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