Lactic acid bacteria isolating from blue mouldy Tulum cheese produced with Penicillium roqueforti

International Journal of Food Properties

Volumn 8, Issue 2, 2005, Pages 405-411

  Erdogan, Ahmet ^a   Gurses, Mustafa ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Blue moldy tulum cheese; Cheese ripening; Lactic acid bacteria; Penicillium roqueforti

Indexed keywords

CARBOXYLIC ACIDS; FOOD PROCESSING; FOOD PRODUCTS;

BLUE MOLDY TULUM CHEESE; CHEESE RIPENING; LACTIC ACID BACTERIA; PENICILLIUM ROQUEFORTI;

BACTERIA;

ENTEROBACTER; ENTEROCOCCUS; ENTEROCOCCUS SP.; LACTOBACILLUS; LACTOBACILLUS BIFERMENTANS; LACTOBACILLUS SP.; LEUCONOSTOC MESENTEROIDES; PEDIOCOCCUS; PENICILLIUM ROQUEFORTII;

EID: 24644464653     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200059509     Document Type: Review

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