Growth of Aerobic Ripening Bacteria at the Cheese Surface is Limited by the Availability of Iron - Bertin Instruments

    Scientific publications

    Growth of Aerobic Ripening Bacteria at the Cheese Surface is Limited by the Availability of Iron

    Christophe Monnet1,2,*, Alexandre Back1,2 and Françoise Irlinger1,2
    Sources: 1INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France 2AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France
    First published February 2012, doi: 10.1128/​AEM.00085-12 AEM.00085-12

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    Microorganisms

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