An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota.

Nelli, Aikaterini; Venardou, Brigkita; Skoufos, Ioannis; Voidarou, Chrysoula Chrysa; Lagkouvardos, Ilias; Tzora, Athina

Nelli, Aikaterini; Venardou, Brigkita; Skoufos, Ioannis; Voidarou, Chrysoula Chrysa; Lagkouvardos, Ilias; Tzora, Athina.

Afiliación

Nelli A; Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 47100 Arta, Greece.
Venardou B; Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 47100 Arta, Greece.
Skoufos I; Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 47100 Arta, Greece.
Voidarou CC; Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 47100 Arta, Greece.
Lagkouvardos I; Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 47100 Arta, Greece.
Tzora A; Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 47100 Arta, Greece.

Microorganisms ; 11(1)2023 Jan 03.

Article en En | MEDLINE | ID: mdl-36677415

Palabras clave

16S rRNA sequencing; Gidotyri; Greek cheese; cheese microbiota; goat cheese; lactic-acid bacteria; traditional cheese-making

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Microorganisms Año: 2023 Tipo del documento: Article País de afiliación: Grecia Pais de publicación: Suiza

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