Publication | Closed Access

Preliminary screening of Bifidobacteria spp. and Pediococcus acidilactici in a Swiss cheese curd slurry model system: Impact on microbial viability and flavor characteristics

Food FermentationFood SpoilagePreliminary ScreeningLactic Acid BacteriaMicrobial EcologyFood MicrobiologySwiss Cheese CurdFood EngineeringMicrobiologyPublic HealthBifidobacteria SppFood TechnologyHealth Sciences