Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment.

Microorganisms · 2022 · PMC9413250 · PMID 36014087

Europe PMC DOI

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a decreasing trendno p-value reported

From 18–20 m to 24 m, a decreasing trend was observed in three out of seven trials that were aged to this stage, reaching 80–97%.

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