Identification of lactic acid bacteria isolated from Genestoso cheese throughout ripening and study of their antimicrobial activity

Food Control

Volumn 18, Issue 6, 2007, Pages 716-722

  Gonzalez L ^a   Sandoval, H ^b   Sacristan N ^a   Castro, J M ^b   Fresno, J M ^a   Tornadijo, M E ^a  

^a UNIVERSITY OF LEÓN   (Spain)

^b Campus de Vegazana s n   (Spain)

Author keywords

Antimicrobial activity; Authocthonous starter; Genestoso cheese; Lactic acid bacteria

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM TYROBUTYRICUM; ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LEUCONOSTOC; LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS AUREUS;

EID: 33845383405     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2006.03.008     Document Type: Article

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