Open AccessMajor technological differences between an industrial-type and five artisan-type Greek PDO Galotyri market cheeses as revealed by great variations in their lactic acid microbiota
Author(s) -
John Samelis,
Athanasia Kakouri
Publication year - 2019
Publication title -
aims agriculture and food
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 8
ISSN - 2471-2086
DOI - 10.3934/agrfood.2019.3.685
Subject(s) - streptococcus thermophilus , starter , food science , lactic acid , leuconostoc mesenteroides , biology , enterococcus faecium , fermentation starter , lactococcus lactis , lactobacillus , lactobacillus rhamnosus , bacteria , microbiology and biotechnology , fermentation , antibiotics , genetics