Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria

Food Microbiology

Volumn 28, Issue 5, 2011, Pages 883-890

  Settanni, Luca ^a   Franciosi, Elena ^b   Cavazza, Agostino ^b   Cocconcelli, Pier Sandro ^c,d   Poznanski, Elisa ^b,e  

^a UNIVERSITY OF PALERMO   (Italy)

^b RESEARCH AND INNOVATION CENTRE   (Italy)

^c UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^d Centro Ricerche Biotecnologiche   (Italy)

^e FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

Author keywords

Bacteriocins; Fresh cheese; NSLAB; Shelf life

Indexed keywords

LACTIC ACID;

ANIMAL; ARTICLE; CATTLE; CHEESE; FERMENTATION; FOOD HANDLING; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MILK; STREPTOCOCCUS; TASTE;

ANIMALS; CATTLE; CHEESE; FERMENTATION; FOOD HANDLING; HUMANS; INDUSTRIAL MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS; MILK; STREPTOCOCCUS; TASTE;

LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS; STREPTOCOCCUS MACEDONICUS;

EID: 79955802456     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.12.003     Document Type: Article

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