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Fungal community in Austrian Vorarlberger Bergkäse during ripening: diversity, quantification and cultivation

Lemma
Fungal community
Project leader
Dzieciol Monika
Duration
01.09.18-31.08.19
Programme
PL-Start up Bright Spark
Type of Research
Basic research
Vetmed Research Units
Institute of Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology
Funded by
Veterinärmedizinische Universität Wien, Veterinärplatz 1, 1210 Wien, Austria
3 Publications

Quijada, NM; Schmitz-Esser, S; Zwirzitz, B; Guse, C; Strachan, CR; Wagner, M; Wetzels, SU; Selberherr, E; Dzieciol, M (2020): Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi. Foods. 2020; 9(12):E1851
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Dzieciol, M (2019): Fungal community in Austrian Vorarlberger hard cheese during ripening. -XIX International Congress of ISAH (International Conference of International Society For Animal Hygiene); SEP 8-12, 2019; Wroclaw, Poland.

Dzieciol, M; Schmitz-Esser, S; Glanz, L; Zwirzitz, B; Wagner, M; Wetzels, SU; Mann, E (2019): Fungal community in Austrian Vorarlberger Bergkäse during ripening. 1541-1541.-FEMS (Federation of European Microbiological Societies), 8th Congress of European Microbiologists; JUL 9-11, 2019; Glasgow, United Kingdom.
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