Bacterial diversity of artisanal cheese from the Amazonian region of Brazil during the dry and rainy seasons.
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DOI: 10.1016/j.foodres.2018.03.060
Abstract: The microbiota from artisanal cheeses produced in the Amazonian region is evaluated. Samples of artisanal cheeses were obtained from markets in Conceição do Araguaia and Redenção (Pará, Brazil) over rainy and dry seasons, and their… read more here.
Keywords: rainy; amazonian region; diversity artisanal; bacterial diversity ... See more keywords