Growth and adaptation of microorganisms on the cheese surface

Microbial communities living on cheese surfaces are composed of various bacteria, yeasts and molds that interact together, thus generating the typical sensory properties of a cheese. Physiological and genomic investigations have revealed important functions involved in the ability of microorganisms...

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Veröffentlicht in:	FEMS microbiology letters 2015-01, Vol.362 (1), p.1-9
Hauptverfasser:	Monnet, Christophe, Landaud, Sophie, Bonnarme, Pascal, Swennen, Dominique
Format:	Artikel
Sprache:	eng
Schlagworte:	Adaptation Adaptation, Biological Adaptation, Physiological Bacteria Bacteria - genetics Bacteria - growth & development Bacteria - metabolism Biota Cheese Cheese - microbiology Communities Dairy products Energy Metabolism Energy sources Fungi Fungi - genetics Fungi - growth & development Fungi - metabolism Gene expression Gene sequencing Gene transfer Gene Transfer, Horizontal Hydrogen-Ion Concentration Iron - metabolism Life Sciences Microbial activity Microbiology Microorganisms Ripening Salinity Sensory properties Yeast Yeasts
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