Bacteria and yeast involved in red-browning defect in smear cheese

This study is focused on the characterisation of microbiota in red-spoiled (n=6) and not-spoiled cheeses (n=6), and onto the wooden shelves (12) used for ripenning.

Identifier
Source https://data.blue-cloud.org/search-details?step=~0128291905AE475D4839F0BE197C43F930682313653
Metadata Access https://data.blue-cloud.org/api/collections/8291905AE475D4839F0BE197C43F930682313653
Provenance
Instrument 454 GS FLX+; LS454
Publisher Blue-Cloud Data Discovery & Access service; ELIXIR-ENA
Publication Year 2024
OpenAccess true
Contact blue-cloud-support(at)maris.nl
Representation
Discipline Marine Science
Temporal Point 2013-12-12T00:00:00Z