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Effect of reduction of sodium content on the microbial ecology of Edam cheese samples

GND
117730662X
Affiliation
Max Rubner-Institut (MRI), Department of Microbiology and Biotechnology, Germany
Luzzi, Giuseppina;
GND
1058425668
Affiliation
Max Rubner-Institut (MRI), Department of Microbiology and Biotechnology, Germany
Brinks, Erik;
GND
120155680
Affiliation
Max Rubner-Institut (MRI), Department of Safety and Quality of Milk and Fish Products, Germany
Fritsche, Jan;
GND
142442968
Affiliation
Max Rubner-Institut (MRI), Department of Microbiology and Biotechnology, Germany
Franz, Charles M. A. P.

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Published in:
AMB express
Vol. 11 (2021) Article 28
Volume:
11 (2021)
Date Issued:
16.02.2021
DOI:
10.1186/s13568-021-01188-7
Language:
English
Type of Resource:
Text
Keywords:
Dairy microbiology; Metagenomics; Food fermentation; Food reformulation; Salt reduction; Cheese
DDC subject of DNB:
660 Chemical engineering
URL:
https://amb-express.springeropen.com/articles/10.1186/s13568-021-01188-7
Institution:
Max Rubner-Institut, Department of Microbiology and Biotechnology
Physical Location:
W3063
Institution:
Max Rubner-Institut, Department of Safety and Quality of Milk and Fish Products

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