Heat resistance of Lactobacillus spp. isolated from Cheddar cheese

Letters in Applied Microbiology

Volumn 29, Issue 2, 1999, Pages 136-140

  Jordan, Kieran Jordan ^a   Cogan, T M ^a  

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

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI; SPECIFIC HEAT;

CHEDDAR CHEESE; HIGHEST TEMPERATURE; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SPP; MESOPHILIC; PASTEURISATION; Z VALUE; Z-CURVES;

HEAT RESISTANCE;

ARTICLE; BACTERIUM CULTURE; BACTERIUM ISOLATION; CHEESE; CULTURE MEDIUM; HEAT TOLERANCE; LACTOBACILLUS PLANTARUM; MILK; NONHUMAN; PASTEURIZATION; TEMPERATURE;

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

EID: 0032858455     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1999.00607.x     Document Type: Article

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