Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product

International Journal of Food Microbiology

Volumn 135, Issue 2, 2009, Pages 171-174

  Vinderola, G ^a   Prosello, W ^b   Molinari, F ^a   Ghiberto, D ^b   Reinheimer, J ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Sucesores de A Williner SA   (Argentina)

Author keywords

Cheese; Growth; Lactobacillus; Probiotic

Indexed keywords

ARGENTINA; ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM COLONY; CHEESE; CHEESEMAKING; CONTROLLED STUDY; FOOD PROCESSING; FOOD STORAGE; LACTOBACILLUS PARACASEI; NONHUMAN; SHELF LIFE; STORAGE TEMPERATURE;

ARGENTINA; BIFIDOBACTERIUM; CHEESE; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HUMANS; LACTOBACILLUS; ODORS; PERCEPTION; PROBIOTICS; TASTE;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM BIFIDUM; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PARACASEI;

EID: 70349408912     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.08.021     Document Type: Article

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