Behavior of lactococcus lactis subsp. lactis biovar. diacetylactis in a four lactococcus strain starter during successive milk cultures

Food Science and Technology International

Volumn 14, Issue 6, 2008, Pages 469-477

  Dalmasso, M ^a   Prestoz, S ^a   Rigobello, V ^a   Demarigny, Y ^a  

^a ISARA Lyon   (France)

Author keywords

Cheese; Dairy products; Diacetyl; Lactic acid bacteria; Lactococcus lactis; Starters

Indexed keywords

BACTERIOLOGY; BIOCHEMISTRY; BODY FLUIDS; CHEMICAL REACTIONS; DAIRY PRODUCTS; LACTIC ACID; LADDER NETWORKS; ORGANIC ACIDS; STARTERS; STRAIN;

CHEESE; CHEESE MAKINGS; CONTROLLED SYSTEMS; DIACETYL; DIACETYLACTIS; LACTIC ACID BACTERIA; LACTIS STRAINS; LACTOCOCCUS; LACTOCOCCUS LACTIS; SENSORY CHARACTERISTICS;

DAIRIES;

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 61449144511     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208100533     Document Type: Article

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