Preliminary screening of Bifidobacteria spp. and Pediococcus acidilactici in a Swiss cheese curd slurry model system: Impact on microbial viability and flavor characteristics

International Dairy Journal

Volumn 19, Issue 10, 2009, Pages 605-611

  Montoya, Damian ^a   Boylston, Terri D ^a   Mendonca, Aubrey ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIFIDOBACTERIA; BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; CHEESE CURDS; FREE AMINO ACIDS; FUNCTIONAL FOODS; MICROBIAL VIABILITY; MICROFLORA; MODEL SYSTEM; PEDIOCOCCUS ACIDILACTICI; PROBIOTIC; PROBIOTIC BACTERIA; PROBIOTIC CULTURES; RIPENING TIME; SCREENING METHODS; VOLATILE FLAVOR COMPOUNDS;

AMINES; AMINO ACIDS; ORGANIC ACIDS;

BACTERIOLOGY;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM BREVE; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM LONGUM BV. INFANTIS; PEDIOCOCCUS ACIDILACTICI;

EID: 67650224021     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.04.005     Document Type: Article

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