Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses

Food Microbiology

Volumn 30, Issue 1, 2012, Pages 45-50

  Burns, Patricia ^a   Cuffia, Facundo ^a   Milesi, Mercedes ^a   Vinderola, Gabriel ^a   Meinardi, Carlos ^a   Sabbag, Nora ^a   Hynes, Erica ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Lactobacillus paracasei; Lactobacillus plantarum; NSLAB; Probiotics; Soft cheese

Indexed keywords

IMMUNOGLOBULIN A; PROBIOTIC AGENT;

ANIMAL; ARTICLE; BAGG ALBINO MOUSE; CHEESE; CONSUMER; FEMALE; FLUORESCENT ANTIBODY TECHNIQUE; FOOD CONTROL; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; METABOLISM; METHODOLOGY; MICROBIOLOGY; MOUSE; PRODUCT SAFETY; PROTEIN DEGRADATION; STANDARD;

ANIMALS; CHEESE; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; FEMALE; FLUORESCENT ANTIBODY TECHNIQUE; FOOD MICROBIOLOGY; IMMUNOGLOBULIN A; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; MICE; MICE, INBRED BALB C; PROBIOTICS; PROTEOLYSIS;

LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; MUS;

EID: 84856037465     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.09.015     Document Type: Article

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