Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese

Journal of Dairy Research

Volumn 69, Issue 3, 2002, Pages 457-472

  Antonsson, Martin ^a   Ardö, Ylva ^b   Nilsson, Bengt Frans ^c   Molin, Göran ^a  

^a LUND UNIVERSITY   (Sweden)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c Skånemejerier Ek För ^*  (Sweden)

Author keywords

Adjunct culture; Cheese; Cheese model; Lactobacillus

Indexed keywords

BACTERIAL TYPING TECHNIQUES; CHEESE; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLUS; LACTOCOCCUS; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE;

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS;

EID: 0036698136     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029902005563     Document Type: Article

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