Use of metabarcoding and source tracking to identify desirable or spoilage autochthonous microorganism sources during black olive fermentations
Marine Penland(Université de Bretagne Occidentale), Monika Coton(Université de Bretagne Occidentale), Audrey Pawtowski(Université de Bretagne Occidentale), Sylvie Tréguer(Université Européenne de Bretagne), Stéphanie‐Marie Deutsch(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Jérôme Mounier(Université de Bretagne Occidentale)
Cited by 26
Related Papers
Antifungal Microbial Agents for Food Biopreservation—A Review
|Microorganisms|2017|336
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
|Microorganisms|2017|289
Microbial Interactions within a Cheese Microbial Community
|Applied and Environmental Microbiology|2007|254
Filamentous Fungi and Mycotoxins in Cheese: A Review
|Comprehensive Reviews in Food Science and Food Safety|2014|211
Microbial interactions in cheese: implications for cheese quality and safety
|Current Opinion in Biotechnology|2009|203