The production of mixed cultures containing strains of Lactococcus lactis, Leuconostoc cremoris and Lactobacillus rhamnosus, on commercial starter media

Journal of Industrial Microbiology and Biotechnology

Volumn 25, Issue 6, 2000, Pages 288-297

  Barrette, J ^a   Champagne, C P ^a   Roy, D ^a   Rodrigue, N ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Acetaldehyde; Dairy starters; Ethanol; Marlac; MB complete; pH control; Thermolac

Indexed keywords

2,3 BUTANEDIONE; ACETALDEHYDE; ALCOHOL; FLAVORING AGENT;

ACIDIFICATION; ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; CELL POPULATION; CULTURE MEDIUM; DAIRY PRODUCT; FERMENTATION; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; METABOLITE; MILK; NONHUMAN; PH; TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS RHAMNOSUS; LACTOCOCCI; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES SUBSP. CREMORIS; POSIBACTERIA; STREPTOCOCCUS;

EID: 0034460388     PISSN: 13675435     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.jim.7000105     Document Type: Article

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