Cheese rind microbial communities from INRA, Thiverval-Grignon, France - WP3_12
cheese rind
France: Thiverval-Grignon
Cheese rind microbial communities from INRA, Thiverval-Grignon, France; cheese was inoculated with four species: Geotrichum candidum, Debaryomyces hansenii, Lactobacillus delbrueckii, Streptococcus thermophilus and Brevibacterium; 35 days after inoculation
France: Thiverval-Grignon