Microbiological aspects of biogenic amines formation in ripening cheeses
Counts of lactic acid bacteria (LAB), total anaerobes and enterococci were determined in the course of ripening in the edge part (E) and the core part (C) of Dutch-type semi-hard cheese produced with different fat content (30 and 45 %) by two different producers (H and R) using two different starter...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2007-01-01
|
| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/55/4/0023/ |