Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese.
Sign Up to like & getrecommendations! Published in 2018 at "Food microbiology"
DOI: 10.1016/j.fm.2017.08.015
Abstract: This study investigated the differential effect of salt concentration in the outside and inside layers of brine salted cheeses on viability, culturability and enzyme activity of starter bacteria. The high-salt environment of the outside layer… read more here.
Keywords: effect salt; salt; viability culturability; cell ... See more keywords