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Updated: Jan 13, 2026

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
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在熟过程中,Crema de Chiapas奶酪的物理化学和微生物组变化

Blanca Nayelli Ocampo Morales1, Arturo Hernández Montes1, Karel Estrada2

  • 1Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Texcoco, Estado de México, México.

PloS one
|January 7, 2026
PubMed
概括

切亚帕斯奶酪的成熟会改变微生物群落,蛋白质含量会影响多样性的变化. 潜在的致病微生物在整个成熟过程中保持在低水平.

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