Article

Microbial association networks in cheese: a meta-analysis

2021-07-21

Abstract excerpt

Interactions among starter and non-starter microorganisms (starter bacteria, naturally occurring or intentionally added non-starter bacteria, yeasts and filamentous fungi, spoilage and pathogenic microorganisms and, finally bacteriophages and even arthropods) deeply affect the dynamics of cheese microbial communities and, as a consequence, multiple aspects of cheese quality, from metabolites affecting the taste, a...

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Literature Corpus work: 16891982-a11a-56cd-b42f-d7ae77d17938
DOI: 10.1101/2021.07.21.453196

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