Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

Food Microbiology

Volumn 27, Issue 6, 2010, Pages 691-697

  Settanni, Luca ^a   Moschetti, Giancarlo ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Aminobutyric acid; Antigenotoxins; Aromatic cultures; Bioactive peptides; Cheese; Non starter lactic acid bacteria; Probiotics; Protective cultures

Indexed keywords

PROBIOTIC AGENT;

CHEESE; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; REVIEW; STANDARD; STANDARDS;

CHEESE; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLACEAE; PROBIOTICS;

BACTERIA (MICROORGANISMS);

EID: 77954083280     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.05.023     Document Type: Review

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