Evaluation of bifidobacteria for the production of antimicrobial compounds and assessment of performance in cottage cheese at refrigeration temperature

Journal of Applied Microbiology

Volumn 85, Issue 1, 1998, Pages 103-114

  O'Riordan, K ^a   Fitzgerald, G F ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; REFRIGERATION;

ANTAGONISTIC ACTIVITY; ANTIMICROBIAL COMPOUNDS; BIFIDOBACTERIUM; BROAD SPECTRUM; COTTAGE CHEESE; GRAM POSITIVE; PERFORMANCE; PLATE ASSAY; PSEUDOMONAS SPECIES; REFRIGERATION TEMPERATURES;

STRAIN;

ARTICLE; BACTERIAL GROWTH; CHEESE; COLD TOLERANCE; CULTURE MEDIUM; FREEZING; LACTOBACILLUS BIFIDUS; NONHUMAN; PSEUDOMONAS; STRAIN DIFFERENCE;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM BIFIDUM; BIFIDOBACTERIUM INFANTIS; BIFIDOBACTERIUM LONGUM BV. INFANTIS; LACTOBACILLUS; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS;

EID: 0031950448     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1998.00474.x     Document Type: Article

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