Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population

Food Microbiology

Volumn 28, Issue 5, 2011, Pages 1041-1047

  Chaves López, Clemencia ^a   Serio, Annalisa ^a   Martuscelli, Maria ^a   Paparella, Antonello ^a   Osorio Cadavid, Esteban ^b   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSIDAD DEL VALLE   (Colombia)

Author keywords

Angiotensin converting Enzyme; Biogenic amines; Enterococcus; Fermented milk; Kumis

Indexed keywords

BACTERIAL PROTEIN;

ARTICLE; CHEMISTRY; CLASSIFICATION; COLOMBIA; DAIRY PRODUCT; ENTEROCOCCUS; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY;

BACTERIAL PROTEINS; COLOMBIA; CULTURED MILK PRODUCTS; ENTEROCOCCUS; FERMENTATION;

ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM;

EID: 79955815153     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.02.006     Document Type: Article

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