Effects of mixed starter composition on nisin Z production by Lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese

International Journal of Food Microbiology

Volumn 59, Issue 3, 2000, Pages 141-156

  Bouksaim, M ^a   Lacroix, C ^a   Audet, P ^b   Simard, R E ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b Agropur cooperative Canada   (Canada)

Author keywords

Gouda cheese; Immunolocation; Lactococcus lactis subsp. lactis biovar. diacetylactis UL 719; Mixed starter culture; Nisin Z

Indexed keywords

NISIN;

ACIDIFICATION; ARTICLE; BIOSYNTHESIS; CHEESE; CONTROLLED STUDY; LACTIC ACID BACTERIUM; LACTOCOCCUS LACTIS; NONHUMAN; TASTE; TECHNIQUE; WHEY;

CHEESE; COLONY COUNT, MICROBIAL; FERMENTATION; IMMUNOHISTOCHEMISTRY; LACTOCOCCUS LACTIS; NISIN; TIME FACTORS;

LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. LACTIS; ORYCTOLAGUS CUNICULUS;

EID: 0034633343     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00295-6     Document Type: Article

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