Short communication: Impact of pH and temperature on the acidifying activity of Carnobacterium maltaromaticum

Journal of Dairy Science

Volumn 91, Issue 10, 2008, Pages 3806-3813

  Edima, H C ^a   Cailliez Grimal, C ^a,b   Revol Junelles, A M ^a   Rondags, E ^a   Milliere J B ^a,b  

^a UNIVERSITÉ DE LORRAINE   (France)

^b Inst Universitaire de Technologie   (France)

Author keywords

Acidifying activity; Carnobacterium; Cheese manufacturing; Response surface methodology

Indexed keywords

BACTERIA (MICROORGANISMS); CARNOBACTERIUM; CARNOBACTERIUM MALTAROMATICUM; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 54049131235     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0878     Document Type: Article

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