Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration

Published 2016 View Full Article

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Title
Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration
Authors
Keywords
Ricotta, Shelf-life, Microbial community, Spore forming bacteria, Pink discolouration
Journal
FOOD MICROBIOLOGY
Volume 57, Issue -, Pages 8-15
Publisher
Elsevier BV
Online
2016-01-01
DOI
10.1016/j.fm.2015.12.009

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