[Final report: The impact of production and storage conditions on microbial interactions in blue cheeses and their effect on cheese quality]

biological contamination carbon dioxide cheese chlorure de sodium contamination biologique crecimiento croissance debaryomyces dioxyde de carbone ecologia microbiana fromage geotrichum candidum growth levadura levure microbial ecology moho moisissure moulds oxygen penicillium roqueforti ph queso sodium chloride yarrowia lipolytica yeasts