Insights into the microbiota and defects of present-day Gouda cheese productions
Author:
Funder
Vrije Universiteit Brussel
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
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1. Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid;Applied and Environmental Microbiology;2024-01-17
2. Editorial overview: Food fermentations: A unit operation to produce minimally processed, minimally fractionated foods in secure and sustainable food systems;Current Opinion in Food Science;2023-10
3. Comparison of antimicrobial resistance between the type strain of Lactococcus lactis and isolates from coastal environments;International Journal of Dairy Technology;2023-06-22
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