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# proj.
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# Ann.
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-25064656-004 |
The heart of the raw milk cheeses was composed of L. lactis ssp. cremoris (79.5%), Staphylococcus eq |
352 Bytes |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-25064656-003 |
Originally, Herve cheese was made from raw milk. Later, for safety reasons due to the potential pres |
746 Bytes |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-25064656-002 |
Herve cheese is a soft cheese with a washed
rind, and is made from raw or pasteurized milk. Its tex |
301 Bytes |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-25064656-001 |
Corynebacterium casei and Enterococcus faecalis were more prevalent in the raw milk cheeses, whereas |
167 Bytes |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-25064656-000 |
However, 96.3 and 97.9%
of the total microbiota of the raw milk and pasteurized cheese rind,
respe |
1.01 KB |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-24010601-011 |
The use of the strain C. maltaromaticum
LMA28 in cheese technology and its impact on the microflora |
1.11 KB |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-24010601-010 |
Different species of Psychrobacter
have been isolated from various ecosystems; cold or hot, slightl |
1.03 KB |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-24010601-009 |
Although all strains of C. maltaromaticum have at least one gene encoding a bacteriocin, none of the |
612 Bytes |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-24010601-008 |
Therefore, the increase in
the cellular concentration of C. maltaromaticum LMA 28 improved the inhi |
179 Bytes |
2020-02-07 |
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| BB-kb+ner@ldeleger |
BB-kb+ner-F-24010601-007 |
After 20 and 34 days of ripening, cheeses tasted and smelled significantly differently (P < 0.05) to |
269 Bytes |
2020-02-07 |
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