Quantitative PCR reveals the frequency and distribution of 3 indigenous yeast species across a range of specialty cheeses.
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DOI: 10.3168/jds.2022-21949
Abstract: Indigenous microorganisms are important components of the complex ecosystem of many dairy foods including cheeses, and they are potential contributors to the development of a specific cheese's sensory properties. Among these indigenous microorganisms are the… read more here.
Keywords: rind; gene copies; yeast species; specialty ... See more keywords