Seasonal variation in the Canastra cheese mycobiota

Seasonal variation in the Canastra cheese mycobiota

Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening due to an interest in the sensory characteristic...

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Bibliographic Details
Main Authors: José Guilherme Prado Martin, João Marcos Maia Silva, Isabel Cristina da Rocha César, Meiriele da Silva, Samara Aparecida Santana, Tomás Gomes Reis Veloso, Jonas Guimarães e Silva, Celia Lucia de Luces Fortes Ferreira, John Leech, Paul D. Cotter
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-02-01
Series:Frontiers in Microbiology
Subjects:
fungi
mold
yeast
artisanal minas cheese
artisanal cheese
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.1076672/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2022.1076672/full

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