Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture

International Journal of Food Microbiology

Volumn 81, Issue 1, 2003, Pages 73-84

  Foulquie Moreno M R ^a,b   Rea, M C ^b   Cogan, T M ^b   De Vuyst, L ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^b ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Bacteriocin; Cheddar; Cheese; Enterocin; Enterococcus faecium

Indexed keywords

BACTERIOCIN; CASEIN HYDROLYSATE; GLUCOSE; LACTOSE; NITROGEN;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; BATCH FERMENTATION; CHEESE; CHEESEMAKING; COCULTURE; CONTROLLED STUDY; CULTURE MEDIUM; ENTEROCOCCUS FAECIUM; ENVIRONMENTAL FACTOR; FOOD CONTAMINATION; FOOD SAFETY; GROWTH CURVE; MILK; NONHUMAN; PH; PROTEIN EXPRESSION; STARTER CULTURE;

BACTERIOCINS; BRIDGED COMPOUNDS; CHEESE; COCULTURE TECHNIQUES; ENTEROCOCCUS FAECIUM; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; KINETICS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECIUM;

EID: 0037464989     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00167-8     Document Type: Article

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