Commercial Ripening Starter Microorganisms Inoculated into Cheese Milk Do Not Successfully Establish Themselves in the Resident Microbial Ripening Consortia of a South German Red Smear Cheese
Stefanie Goerges(Technical University of Munich), Siegfried Scherer(Technical University of Munich), Marc Vancanneyt(Ghent University), Roberto Gelsomino(Teagasc - The Irish Agriculture and Food Development Authority), Mary C. Rea(Teagasc - The Irish Agriculture and Food Development Authority), Jérôme Mounier(Université de Bretagne Occidentale), Timothy M. Cogan(Teagasc - The Irish Agriculture and Food Development Authority), Rüdiger Beduhn(Koenig & Bauer (Germany)), Valeska Heise(Technical University of Munich)
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