Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of Cheddar cheese

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 12, 1999, Pages 4907-4916

  Gardiner, Gillian E ^a   Ross, R Paul ^a   Wallace, Jean M ^a   Scanlan, Francis P ^b   Jägers, Paul P J M ^b   Fitzgerald, Gerald F ^c   Collins, J Kevin ^c   Stanton, Catherine ^a  

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

^b Givaudan SA   (Switzerland)

^c NONE

Author keywords

Adjunct; Cheese; Enterococcus; Flavor; Probiotic

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; CHEESE; CLASSIFICATION; ENTEROCOCCUS FAECIUM; FLAVOR; FOOD CONTROL; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; GROWTH, DEVELOPMENT AND AGING; HUMAN; MASS FRAGMENTOGRAPHY; MICROBIOLOGY; NONHUMAN; PROTEIN DEGRADATION; TASTE;

CHEESE; ENTEROCOCCUS FAECIUM; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; PROBIOTICS; TASTE;

ENTEROCOCCUS; ENTEROCOCCUS FAECIUM;

EID: 0033400054     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990277m     Document Type: Article

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