Influence of ripening container on the lactic acid bacteria population in Tulum cheese

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 3, 2008, Pages 293-299

  Cakmakci, S ^a   Dagdemir, E ^a   Hayaloglu, A A ^b   Gurses, M ^a   Gundogdu, E ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

^b INONU UNIVERSITY   (Turkey)

Author keywords

Lactic acid bacteria; Microbial Identification System; Ripening; Ripening container; Tulum cheese

Indexed keywords

BIOTECHNOLOGY; DAIRY PRODUCTS; LACTIC ACID; MICROBIOLOGY;

MICROBIAL IDENTIFICATION SYSTEM; RIPENING CONTAINER; TULUM CHEESE;

BACTERIA;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS MUNDTII; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CORYNIFORMIS; LACTOCOCCUS; PEDIOCOCCUS; PEDIOCOCCUS DAMNOSUS; STREPTOCOCCUS;

EID: 39649117795     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-007-9470-z     Document Type: Article

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