Microbiological characterization of artisanal Montasio cheese: Analysis of its indigenous lactic acid bacteria

FEMS Microbiology Letters

Volumn 229, Issue 1, 2003, Pages 133-140

  Marino, Marilena ^a   Maifreni, Michela ^a   Rondinini, Gabriella ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Lactic acid bacteria; Montasio cheese; Technological properties

Indexed keywords

ACIDIFICATION; ARTICLE; CHEESE RIPENING; CHEESEMAKING; ENTEROCOCCUS; LACTIC ACID BACTERIUM; MICROFLORA; NONHUMAN; PHENOTYPIC VARIATION; PRIORITY JOURNAL; PROTEIN DEGRADATION; STREPTOCOCCUS THERMOPHILUS;

ENTEROCOCCUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0344307645     PISSN: 03781097     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0378-1097(03)00816-4     Document Type: Article

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