Development of a probiotic Cheddar cheese containing human-derived Lactobacillus paracasei strains

Applied and Environmental Microbiology

Volumn 64, Issue 6, 1998, Pages 2192-2199

  Gardiner, G ^a   Ross, R P ^a   Collins, J K ^b   Fitzgerald, G ^b   Stanton, C ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL GROWTH; CELL VIABILITY; CHEESE; DNA FINGERPRINTING; FERMENTATION; GENE AMPLIFICATION; LACTOBACILLUS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PARACASEI; LACTOBACILLUS SALIVARIUS; POSIBACTERIA;

EID: 0031746450     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.64.6.2192-2199.1998     Document Type: Article

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