The Influence of pH, NaCl, and the Deacidifying Yeasts <i>Debaryomyces hansenii</i> and <i>Kluyveromyces marxianus</i> on the Production of Pigments by the Cheese-Ripening Bacteria <i>Arthrobacter arilaitensis</i>
<i>Arthrobacter arilaitensis</i> is a food-related bacterial species under investigation for its involvement in the coloration of surface-ripened cheeses. Presently, information about this species in association with the development of appropriate cheese coloration is still lacking. This...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/7/11/190 |