A lacticin 481-producing adjunct culture increases starter lysis while inhibiting nonstarter lactic acid bacteria proliferation during Cheddar cheese ripening

Journal of Applied Microbiology

Volumn 95, Issue 6, 2003, Pages 1235-1241

  O'Sullivan, L ^a,b   Ross, R P ^a,c   Hill, C ^b,c  

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

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bacteriocin; Cheese; Lactate dehydrogenase; Lysis; NSLAB

Indexed keywords

BACTERIA; ENZYME ACTIVITY; FOOD PROCESSING; LACTIC ACID; RISK ASSESSMENT;

BACTERIOCINS; BACTERIUM GROWTH; CHEDDAR CHEESE; ENZYME RELEASE; LACTATE DEHYDROGENASE; LACTIC ACID BACTERIA; LACTICIN; LACTOCOCCUS LACTIS; LYSE; NONSTARTER LACTIC ACID BACTERIA;

STARTERS;

BACTERIAL DNA; BACTERIAL PROTEIN; LACTATE DEHYDROGENASE; LACTICIN 481; UNCLASSIFIED DRUG;

FOOD SCIENCE; MICROBIOLOGY;

ARTICLE; BACTERIAL GROWTH; BIOSYNTHESIS; CHEESE; CHEESE RIPENING; ENZYME RELEASE; FOOD CONTROL; FOOD HANDLING; GENETICS; GROWTH INHIBITION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOCOCCUS LACTIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; NONHUMAN; PH; RANDOM AMPLIFIED POLYMORPHIC DNA;

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS; POSIBACTERIA; STREPTOCOCCUS;

EID: 0345599202     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.02086.x     Document Type: Article

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