Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei
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DOI: 10.3389/fmicb.2019.01901
Abstract: Ripening cultures containing fungi and bacteria are widely used in smear-ripened cheese production processes, but little is known about the biotic interactions of typical ripening microorganisms at the surface of cheese. We developed a lab-scale… read more here.
Keywords: composed debaryomyces; brevibacterium aurantiacum; aurantiacum; community composed ... See more keywords