Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria

Food Microbiology

Volumn 21, Issue 6, 2004, Pages 715-725

  Ayad, E H E ^a   Nashat, S ^c   El Sadek, N ^c   Metwaly, H ^c   El Soda, M ^b  

^a Alexandria University   (Egypt)

^b Alexandria University   (Egypt)

^c NONE

Author keywords

Acidification; Aminopeptidase (AP); Autolysis; Bacteriocin; Egyptian dairy products; Exopolysaccharides (EPS); Production characteristics; Starter cultures; Wild LAB

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; PEDIOCOCCUS;

EID: 4143078323     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2004.02.009     Document Type: Article

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