Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach

Journal of Dairy Science

Volumn 94, Issue 11, 2011, Pages 5263-5277

  Budinich, M F ^a   Perez Diaz I ^a   Cai, H ^a   Rankin, S A ^a   Broadbent, J R ^b   Steele, J L ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UTAH STATE UNIVERSITY   (United States)

Author keywords

Cheese model system; Energy sources in cheese; Lactobacillus paracasei ATCC 334; Nonstarter lactic acid bacteria

Indexed keywords

CITRIC ACID; GALACTOSE; LACTOSE; OXYGEN;

ARTICLE; BACTERIAL LOAD; BIOLOGICAL MODEL; CHEESE; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; KINETICS; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; OXIDATION REDUCTION REACTION; TIME;

BACTERIAL LOAD; CHEESE; CITRIC ACID; FERMENTATION; FOOD MICROBIOLOGY; GALACTOSE; KINETICS; LACTOBACILLUS; LACTOSE; MODELS, BIOLOGICAL; OXIDATION-REDUCTION; OXYGEN; TIME FACTORS;

LACTOBACILLUS PARACASEI;

EID: 80054944568     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2512     Document Type: Article

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