Functionality of enterococci in dairy products

International Journal of Food Microbiology

Volumn 88, Issue 2-3, 2003, Pages 215-222

  Giraffa, Giorgio ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Artisan cheeses; Dairy products; Enterococci; Nonstarter lactic acid bacteria; Protective cultures; Starter adjuncts

Indexed keywords

BACTERIOCIN; CITRIC ACID; VOLATILE AGENT;

AROMATIZATION; BACILLUS; BIOTECHNOLOGY; CHEESE; CHEESE RIPENING; CLOSTRIDIUM; CONFERENCE PAPER; DAIRY INDUSTRY; DAIRY PRODUCT; ENTEROCOCCUS; FERMENTATION; FOOD SAFETY; FOOD SPOILAGE; LACTIC ACID BACTERIUM; LIPOLYSIS; LISTERIA MONOCYTOGENES; MILK; NONHUMAN; STAPHYLOCOCCUS AUREUS; VIBRIO CHOLERAE;

BACILLUS; CLOSTRIDIUM; LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS AUREUS; VIBRIO CHOLERAE;

EID: 0142227685     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00183-1     Document Type: Conference Paper

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