Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese

Lait

Volumn 81, Issue 3, 2001, Pages 339-353

  Gagnaire, Valérie ^a   Thierry, Anne ^a   Léonil, Joëlle ^a  

^a CEMAGREF   (France)

Author keywords

Emmental cheese; Facultative heterofermentative lactobacilli; Free amino acid; Propionibacterium; Secondary proteolysis

Indexed keywords

EID: 0035593857     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2001136     Document Type: Article

References (41)

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