Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

Food Control

Volumn 20, Issue 12, 2009, Pages 1092-1098

  Nieto Arribas, P ^a   Poveda, J M ^a,b   Sesena S ^a   Palop, Ll ^a   Cabezas, L ^c  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Instituto Regional de Investigación Cientifica Aplicada Campus Universitario   (Spain)

^c UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Adjunct cultures; Lactobacillus; Manchego cheese; Technological characterization

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI; LACTOBACILLUS PLANTARUM;

EID: 67349173525     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.03.001     Document Type: Article

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