Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: Identification of dominant lactic acid bacteria

European Food Research and Technology

Volumn 223, Issue 4, 2006, Pages 503-508

  Flórez, Ana Belén ^a   López Díaz, Teresa María ^b   Álvarez Martín, Pablo ^a   Mayo, Baltasar ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

Blue veined cheese; Farmhouse cheese; Indigenous lactic acid bacteria; Penicillium roqueforti; Traditional cheeses; Yeasts and moulds

Indexed keywords

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ENTEROCOCCUS; FUNGI; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LEUCONOSTOC; LEUCONOSTOC CITREUM; LEUCONOSTOC LACTIS; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC PSEUDOMESENTEROIDES; OVIS ARIES; STAPHYLOCOCCUS;

EID: 33745869249     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0230-8     Document Type: Article

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