The effect of reduced sodium chloride content on the development of fluorescent Pseudomonas in a Reblochon-like cheese

Sandra Hélinck (1) , Eric Dugat-Bony (1) , Sebastien Fraud (2) , Nadège Bel (2) , Sarah Chuzeville (2) , Pascal Bonnarme (1)

1 GMPA - Génie et Microbiologie des Procédés Alimentaires
2 Chercheur indépendant

The effect of reduced sodium chloride content on the development of fluorescent Pseudomonas in a Reblochon-like cheese. Microbial Spoilers in Food 2017

Domaines: Sciences du Vivant [q-bio]

Sandra Hélinck, Eric Dugat-Bony, Sebastien Fraud, Nadège Bel, Sarah Chuzeville, et al.. The effect of reduced sodium chloride content on the development of fluorescent Pseudomonas in a Reblochon-like cheese. Microbial Spoilers in Food 2017, Jun 2017, Quimper, France. ⟨hal-01572164⟩