Ripening cultures containing fungi and bacteria are widely used in smear-ripened cheese production processes, but little is known about the biotic interactions of typical ripening microorganisms at th
The purpose of this study was to determine for the first time the microbiota in artisanal-type (Artisanal_CS, Artisanal_IHS) and industrial-type (Industrial,Ind.) gidotyri cheeses and investi-gate the