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Archive ouverte | Cavaillé, Quentin | CCSD

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Archive ouverte | Guirimand, Thibaut | CCSD

National audience. Abstract The manufacturing process of cheeses, as for most fermented food, involves a complex flora, composed of bacteria but also yeast and filamentous fungi. These organisms can be brought by st...

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Archive ouverte | Guirimand, Thibaut | CCSD

The manufacturing process of cheeses, as for most fermented food, involves a complex flora, which is composed of bacteria, yeast and filamentous fungi. They can be directly inoculated as starter culture or develop from the food-ch...

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