Microbiota “Fingerprint” of Greek Feta Cheese through Ripening

Microbiota “Fingerprint” of Greek Feta Cheese through Ripening

Feta is a Greek protected designation of origin (PDO) brined curd white cheese made from small ruminants’ milk. In the present research, Greek Feta cheese bacterial diversity was evaluated via matrix-assisted laser desorption ionization–time of flight mass spectrometry (MALDI-TOF MS). Analysis of 23...

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Detalles Bibliográficos
Main Authors: Athina Tzora, Aikaterini Nelli, Chrysoula Voidarou, George Fthenakis, Georgios Rozos, Georgios Theodorides, Eleftherios Bonos, Ioannis Skoufos
Formato: Artigo
Idioma:English
Publicado: MDPI AG 2021-06-01
Series:Applied Sciences
Subjects:
Feta cheese
microbiota
safety
ripening
MALDI-TOF MS
Acceso en liña:https://www.mdpi.com/2076-3417/11/12/5631

Internet

https://www.mdpi.com/2076-3417/11/12/5631

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