Strain-To-Strain Differences Within Lactic and Propionic Acid Bacteria Species Strongly Impact the Properties of Cheese–A Review

Dairy Science and Technology - United States
doi 10.1007/s13594-015-0267-9
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Springer Science and Business Media LLC

Related search

Interactions Between Lactic and Propionic Acid Bacteria

Le Lait
1995English

Probiotic Lactic Acid Bacteria: A Review

Food and Nutrition Sciences
2014English

Selection of Tempoyak Lactic Acid Bacteria as Candidate Strain for Yoghurt Starter Culture

Biosaintifika: Journal of Biology & Biology Education
2019English

Characterization of Lactic Acid Bacteria Isolated From a Traditional Pasta Filata Cheese

Italian Journal of Food Safety
Food Science
2010English

Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review

BioMed Research International
ImmunologyMolecular BiologyBiochemistryMicrobiology MedicineGenetics
2018English

Lactic Acid Bacteria Flora of Konya Kuflu Cheese: A Traditional Cheese From Konya Province in Turkey

Journal of Microbiology, Biotechnology and Food Sciences
BiotechnologyMolecular BiologyMicrobiologyFood Science
2015English

Identification and Characterisation of Lactic Acid Bacteria Isolated From Traditional Urfa Cheese

International Journal of Dairy Technology
BioengineeringProcess ChemistryTechnologyFood Science
2015English

Bacteriocinogenic Potential of Lactic Acid Bacteria Isolated From Artisanal Colonial Type - Cheese

Archives of Veterinary Science
Veterinary
2020English

Contribution of Wild Strains of Lactic Acid Bacteria to the Typical Aroma of an Artisanal Cheese

Developments in Food Science
2006English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy