Microbial Stability and Safety of Traditional Greek Graviera Cheese: Characterization of the Lactic Acid Bacterial Flora and Culture-Independent Detection of Bacteriocin Genes in the Ripened Cheeses and Their Microbial Consortia

Author： Samelis John   Kakouri Athanasia   Pappa Eleni C.   Matijašić Bojana Bogovič   Georgalaki Marina D.   Tsakalidou Effie   Rogelj Andirena  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.73, Iss.7, 2010-07, pp. : 1294-1303

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