Analysis of long-term survival of NSLAB strains in a semi-defined liquid medium

Australian Journal of Dairy Technology

Volumn 61, Issue 2, 2006, Pages 217-

  Hussain, M A ^a   Britz, M L ^b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b QUEENSLAND UNIVERSITY OF TECHNOLOGY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33748032051     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Short Survey

References (4)

1. Beresford, T.P., Fitzsimons, N.A., Brennan, N.L. and Cogan, T.M. (2001), Recent advances in cheese microbiology. Int. Dairy J. 11, 259-274.
2. Gummalla, S. and Broadbent, J.R. (1999), Tryptophan catabolism by Lactobacillus casei and Lactobacillus Helveticas cheese flavor adjuncts. J. Dairy Sci. 82, 2070-2077.
3. de Jong, C.D. and Badings, H.T. (1990), Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas Chromatographie analysis. J. High Res. Chromatog. 13, 94-98.
4. Rouch, D.A., Hillier, A.J. and Britz, M.L. (2002), NSLAB in cheddar: a stressful life. Aust. J. Dairy Technol. 57, 107.