The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese

International Journal of Dairy Technology

Volumn 65, Issue 1, 2012, Pages 81-89

  Edalatian, Mohammad R ^a   Habibi Najafi, Mohammad B ^a   Mortazavi, Ali ^a   Mayo, Baltasar ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Lactic acid bacteria; Lighvan; Production stage; Raw milk cheese

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 84855515447     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00738.x     Document Type: Article

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