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Article

Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.

International journal of food microbiology - 1 Aug 2004

Østlie Hilde Marit, Eliassen Lise, Florvaag Angelika, Skeie Siv

Abstract excerpt

Microbiological sampling of Norvegia cheese from three cheese factories was done during ripening. The evolution of aerobic mesophilic bacteria, lactococci, lactobacilli, enterococci, presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (135) of non-starter lactic acid bacteria (NSLAB) from nine Norvegia cheeses after 90, 180 and 270 days of ripening were...

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Identifiers

PMID: 15246240
DOI: 10.1016/j.ijfoodmicro.2004.01.012

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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