Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production

Applied and Environmental Microbiology

Volumn 72, Issue 9, 2006, Pages 6124-6135

  Kourkoutas, Y ^a   Kandylis, P ^a   Panas, P ^b   Dooley, J S G ^b   Nigam, P ^b   Koutinas, A A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; DAIRY PRODUCTS; ELECTROPHORESIS; ENVIRONMENTAL ENGINEERING; QUALITY ASSURANCE; RNA;

BACTERIAL DIVERSITY; FETA-TYPE CHEESE; FREEZE-DRIED KEFIR COCULTURE; PSEUDOMONAS SPECIES;

MICROBIOLOGY;

ALCOHOL; FLAVORING AGENT; GALACTOSE; GLUCOSE; LACTIC ACID; LACTOSE;

ANALYTICAL METHOD; BACTERIUM; COMPARATIVE STUDY; DNA; FREEZE DRYING; GAS CHROMATOGRAPHY; MICROBIAL ACTIVITY; MILK; RIPENING; RNA; SALT; SPECIES DIVERSITY;

ARTICLE; CHEESE; CHEESE RIPENING; CHEESEMAKING; COMMERCIAL PHENOMENA; CONCENTRATION (PARAMETERS); DENATURING GRADIENT GEL ELECTROPHORESIS; DNA DETERMINATION; FETA TYPE CHEESE; FREEZE DRYING; FUNGUS CULTURE; GAS CHROMATOGRAPHY; JANTHINOBACTERIUM; KEFIR COCULTURE; LACTOCOCCUS; MASS SPECTROMETRY; NONHUMAN; NUCLEOTIDE SEQUENCE; OXALOBACTER; PH; PRODUCT RECOVERY; PSEUDOMONAS; PSYCHROBACTER; RENNET CHEESE; SALTING METHOD; SOLID PHASE MICROEXTRACTION; SPECIES DIFFERENCE; STAPHYLOCOCCUS;

ANIMALS; BACTERIA; BIODIVERSITY; CATTLE; CHEESE; CHEMISTRY, PHYSICAL; CHYMOSIN; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; CULTURED MILK PRODUCTS; DNA, BACTERIAL; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; FREEZE DRYING; ODORS; RNA, BACTERIAL; SODIUM CHLORIDE;

BACTERIA (MICROORGANISMS); JANTHINOBACTERIUM; LACTOCOCCUS; OXALOBACTERACEAE; PSEUDOMONAS; PSYCHROBACTER; STAPHYLOCOCCUS;

EID: 33748762206     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.03078-05     Document Type: Article

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