Microbiological aspects of biogenic amines formation in ripening cheeses

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...

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Bibliographic Details
Main Authors: Olga Cwiková, Vlastimil Dohnal, Tomáš Komprda
Format: Article
Language:English
Published: Mendel University Press 2007-01-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
biogenic amines
cheese
enterococci
lactic acid bacteria
total anaerobic microorganisms
Online Access:https://acta.mendelu.cz/55/4/0023/

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