Phenotypic, genetic and technological characterization of Lactococcus garvieae strains isolated from a raw milk cheese

International Dairy Journal

Volumn 20, Issue 3, 2010, Pages 142-148

  Fernández, Elena ^a   Alegría, Ángel ^a   Delgado, Susana ^a   Mayo, Baltasar ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ADJUNCT CULTURES; BIOGENIC AMINES; ENZYMATIC ACTIVITIES; GELATINASE; HAEMOLYSINS; LACTIS STRAIN; LACTOCOCCUS; LACTOCOCCUS LACTIS; LIPASE ACTIVITY; RAW MILK; RAW MILK CHEESE; SAFETY REQUIREMENTS; TECHNOLOGICAL PROPERTIES; TREATED MILK; VOLATILE COMPOUNDS;

STARTERS; SUGARS; VOLATILE ORGANIC COMPOUNDS;

AMINES;

LACTOCOCCUS; LACTOCOCCUS GARVIEAE; LACTOCOCCUS LACTIS;

EID: 73449126832     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.11.004     Document Type: Article

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