Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening

International Journal of Food Microbiology

Volumn 70, Issue 1-2, 2001, Pages 79-88

  Martinez Cuesta M Carmen ^a   Requena, Teresa ^a   Peláez, Carmen ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Bacteriocin producing starter; Cell lysis; Cheese proteolysis

Indexed keywords

BACTERIOCIN; PEPTIDASE;

ACCELERATION; ACIDIFICATION; ARTICLE; BACTERIOLYSIS; BACTERIUM TRANSFORMATION; CHEESE; ELECTROPORATION; FERMENTATION; GOAT; LACTIC ACID BACTERIUM; LACTOCOCCUS LACTIS; MILK; NONHUMAN; POLYMERASE CHAIN REACTION; PROTEIN DEGRADATION; STATISTICAL ANALYSIS;

CAPRA HIRCUS; LACTOCOCCUS LACTIS;

EID: 0035934983     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00516-5     Document Type: Article

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