Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses

Open Access

Peer-reviewed

Research Article

Mirna Mrkonjić Fuka,

Affiliations Department Microbiology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia, Research Unit for Environmental Genomics, Helmholtz Zentrum München, Neuherberg, Germany
⨯
Stefanie Wallisch,

Affiliation Research Unit for Environmental Genomics, Helmholtz Zentrum München, Neuherberg, Germany
⨯
Marion Engel,

Affiliation Research Unit for Environmental Genomics, Helmholtz Zentrum München, Neuherberg, Germany
⨯
Gerhard Welzl,

Affiliation Research Unit for Environmental Genomics, Helmholtz Zentrum München, Neuherberg, Germany
⨯
Jasmina Havranek,

Affiliation Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
⨯
Michael Schloter

* E-mail: *schloter@helmholtz-muenchen.de

Affiliation Research Unit for Environmental Genomics, Helmholtz Zentrum München, Neuherberg, Germany
⨯

Reader Comments (0)

Cheeses
Is the Subject Area "Cheeses" applicable to this article?

Thanks for your feedback.
Milk
Is the Subject Area "Milk" applicable to this article?

Thanks for your feedback.
Staphylococcus saprophyticus
Is the Subject Area "Staphylococcus saprophyticus" applicable to this article?

Thanks for your feedback.
Polymerase chain reaction
Is the Subject Area "Polymerase chain reaction" applicable to this article?

Thanks for your feedback.
Ribosomal RNA
Is the Subject Area "Ribosomal RNA" applicable to this article?

Thanks for your feedback.
Bacterial pathogens
Is the Subject Area "Bacterial pathogens" applicable to this article?

Thanks for your feedback.
DNA extraction
Is the Subject Area "DNA extraction" applicable to this article?

Thanks for your feedback.
Enterococcus
Is the Subject Area "Enterococcus" applicable to this article?

Thanks for your feedback.