Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture

Biotechnology Letters

Volumn 19, Issue 10, 1997, Pages 1011-1014

  Garde, S ^a   Gaya, P ^a   Medina, M ^a   Nunez M ^a  

^a INIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOCIN;

ARTICLE; BACTERIUM CULTURE; CHEESE; ENTEROCOCCUS FAECALIS; LACTIC ACID BACTERIUM; MILK; PROTEIN DEGRADATION;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; STREPTOCOCCUS;

EID: 0030724154     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1018451401925     Document Type: Article

References (10)

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3. Crow, V.L., Martley, F.G., Coolbear, T. and Roundhill, S.J. (1995). Int. Dairy J. 5, 451-472. El Soda, M.A. and Desmazeaud, M.J. (1982). Can. J. Microbiol. 28, 1181-1188.
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