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Microbial diversity of Pélardon,an artisanal raw goat milk cheese

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اقرأ أكثر حفظ في قائمتي
  • معلومة اضافية
    • Contributors:
      Science et Technologie du Lait et de l'Oeuf (STLO); Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST; Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM); Université de Brest (UBO)
    • بيانات النشر:
      HAL CCSD
    • الموضوع:
      2018
    • Collection:
      Université de Bretagne Occidentale: HAL
    • الموضوع:
      Paris; France
    • نبذة مختصرة :
      Pélardon is a Protection Designation of Origin (PDO) French artisanal soft rind cheese, produced in mountainous areas in southern France. It is exclusively produced from raw goat’s milk using a back slopping method for inoculation. Its manufacture and unique organoleptic properties rely on the autochthonous microbiota and their activities. The aim of this work is thus to study Pélardon microbial (fungal & bacterial) ecology and dynamics during cheese-making process by culture-dependent and -independent approaches.
    • Relation:
      hal-01892951; https://hal.science/hal-01892951; https://hal.science/hal-01892951/document; https://hal.science/hal-01892951/file/Poster_SFM-2018_MP_Final.pdf; PRODINRA: 448915
    • Rights:
      info:eu-repo/semantics/OpenAccess
    • الرقم المعرف:
      edsbas.89BB9F18