Prodigiosin-Producing <i>Serratia marcescens</i> as the Causal Agent of a Red Colour Defect in a Blue Cheese

Prodigiosin-Producing <i>Serratia marcescens</i> as the Causal Agent of a Red Colour Defect in a Blue Cheese

Technological defects in the organoleptic characteristics of cheese (odour, colour, texture, and flavour) reduce quality and consumer acceptance. A red colour defect in Cabrales cheese (a traditional, blue-veined, Spanish cheese made from raw milk) occurs infrequently but can have a notable economic...

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Bibliographic Details
Main Authors: Javier Rodríguez, Cristina Lobato, Lucía Vázquez, Baltasar Mayo, Ana Belén Flórez
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
<i>Serratia marcescens</i>
cheese
blue-veined cheese
technological defect
colour defect
traditional cheeses
Online Access:https://www.mdpi.com/2304-8158/12/12/2388

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