Dynamic changes of microbiota and texture properties during the ripening of traditionally prepared cheese of China
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DOI: 10.1007/s00203-020-01921-z
Abstract: The dynamic changes of microbiota assessed by high-throughput sequencing and texture properties of handmade cheese were investigated during ripening time. Streptococcus and Lactococcus were found to be the most predominant genera. The proportion of Streptococcus… read more here.
Keywords: microbiota texture; texture properties; dynamic changes; changes microbiota ... See more keywords