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Effects of controlling ripening conditions on the dynamics of the native microbial population of Mexican artisanal Cotija cheese assessed by PCR-DGGE

2015

Chombo-Morales, P. | M. KirchmayrauthorBiotechnology Department, Centro de Investigacin y Asistencia en Tecnologa y Diseo del Estado de Jalisco (CIATEJ), Guadalajara, Jalisco, Mexico | A. GschaedlerauthorBiotechnology Department, Centro de Investigacin y Asistencia en Tecnologa y Diseo del Estado de Jalisco (CIATEJ), Guadalajara, Jalisco, Mexico | E. Lugo-CervantesauthorFood Technology Department, Centro de Investigacin y Asistencia en Tecnologa y Diseo del Estado de Jalisco (CIATEJ), Guadalajara, Jalisco, Mexico | S. Villanueva-RodrguezauthorFood Technology Department, Centro de Investigacin y Asistencia en Tecnologa y Diseo del Estado de Jalisco (CIATEJ), Guadalajara, Jalisco, Mexico


Bibliographic information
Other Subjects
Cotija cheese; Ripening conditions; Moniliella; Psychrobacter; Pichia kudriavzevii; Cheeses; Kodamaea ohmeri; Kluyveromyces marxianus var. lactis; Temporal variation; Native microbial dynamics
Language
English
Type
Text; Journal Article

2016-11-15
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