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The influence of selected yeast strains (Pichia fermentans, Issatchenkia orientalis, Yarrowia lipolytica) on Camembert-type cheeses has been investigated by monitoring their microbial and compositional changes. During the ripening period from day 1 to day 15, the yeast strains grew exponentially and then slowed to a moderate growth rate. Our results indicated that the selected strains did not significantly...
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