Microbial stability and safety of traditional Greek Graviera cheese: Characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia
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Microbial stability and safety of traditional Greek Graviera cheese: Characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia