Dynamics of starter and non-starter lactic acid bacteria populations in long-ripened cheddar cheese using propidium monoazide (pma) treatment

HIGHLIGHTS

• who: Zoha Barzideh et al. from the Department of Food Science, University of Guelph, Guelph, ON N G , Canada have published the article: Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment, in the Journal: Microorganisms 2022, 10, 1669. of 20/03/2018
• what: Given the gap in knowledge about the microbial succession over long ripening periods over 2 years, the aim of the study was to evaluate the microbial diversity and succession in long-ripened Cheddar cheese manufactured at one industrial cheese plant . . .
  

   

  

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