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Updated: Jan 11, 2026

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在PDO Comté奶酪中热友起始剂的动态:从可行性qPCRR的洞察力中获得的见解

Christine Achilleos1, Jade Lutin2, Franck Dufrene1

  • 1INRAE, L'Institut Agro Dijon, Université Bourgogne Europe, UMR PAM, F-39800 Poligny, France.

International journal of food microbiology
|November 13, 2025
PubMed
概括

康特奶酪中的热友性初始剂在整个成熟过程中持续存在,但它们的生存能力不同. 热杆菌 (Streptococcus thermophilus) 在很大程度上仍然是可行的,而乳球菌则显示出显著的细胞死亡,影响奶酪成熟.

关键词:
伯爵奶酪是什么?伯爵奶酪是什么?动力学 动力学 动力学成熟 成熟 成熟 成熟热友型启动器 热友型启动器活力 qPCR 的活力.

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