Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses

International Journal of Food Microbiology

Volumn 144, Issue 2, 2010, Pages 226-235

  Van Hoorde, Koenraad ^a,b   Van Leuven, Isabelle ^c   Dirinck, Patrick ^c   Heyndrickx, Marc ^d   Coudijzer, Kathleen ^d   Vandamme, Peter ^a   Huys, Geert ^a,e  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY COLLEGE GHENT   (Belgium)

^c ODISEE UNIVERSITY COLLEGE   (Belgium)

^d INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

^e GHENT UNIVERSITY   (Belgium)

Author keywords

Adjunct; DGGE; GC MS; Gouda cheese; Lactobacillus paracasei; Sensory analysis

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; BACTERIUM IDENTIFICATION; CHEESE; CHEESE RIPENING; CHEESEMAKING; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA EXTRACTION; GOUDA CHEESE; LACTOBACILLUS PARACASEI; MASS FRAGMENTOGRAPHY; NONHUMAN; NUCLEOTIDE SEQUENCE;

CHEESE; DNA, BACTERIAL; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTOBACILLUS; MICROBIAL VIABILITY; POLYMERASE CHAIN REACTION; PRINCIPAL COMPONENT ANALYSIS;

LACTOBACILLUS PARACASEI; LACTOCOCCUS LACTIS; LEUCONOSTOC PSEUDOMESENTEROIDES;

EID: 78649496336     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.05.007     Document Type: Article

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