Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses

International Dairy Journal

Volumn 15, Issue 6-9, 2005, Pages 901-909

  Christiansen, P ^a   Petersen, M H ^a,b   Kask, S ^a,c   Moller P L ^a   Petersen, M ^a,d   Nielsen, E W ^a   Vogensen, F K ^a   Ardo Y ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CHR HANSEN A S   (Denmark)

^c TALLINN UNIVERSITY OF TECHNOLOGY   (Estonia)

^d Arla Foods   (Denmark)

Author keywords

Antimicrobial activity; Cheese; Clostridium; Lactobacillus paracasei

Indexed keywords

BACTERIA; BIOASSAY; CARBOXYLIC ACIDS; DIFFUSION; ELECTROPHORESIS; ENZYMES;

ANTICLOSTRIDIAL ACTIVITY; CHEESE; LACTIC ACID BACTERIA (LAB); LACTOBACILLUS;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; LACTOBACILLUS; LACTOBACILLUS PARACASEI;

EID: 19744377607     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.07.022     Document Type: Conference Paper

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