Research on some factors influencing acid and exopolysaccharide produced by dairy propionibacterium strains isolated from traditional homemade Turkish cheeses

Journal of Food Protection

Volumn 75, Issue 5, 2012, Pages 918-926

  Darilmaz, Derya Onal ^a   Gumustekin, Yesim ^b  

^a AKSARAY UNIVERSITY   (Turkey)

^b GAZI UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID DERIVATIVE; ACID; BACTERIAL POLYSACCHARIDE; FOOD PRESERVATIVE; PROPIONIC ACID; PROPIONIC ACID DERIVATIVE;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FOOD CONTROL; HUMAN; METABOLISM; MICROBIOLOGY; MILK; PH; PRODUCT SAFETY; PROPIONIBACTERIUM; TURKEY (REPUBLIC);

ACETIC ACIDS; ACIDS; ANIMALS; CHEESE; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; HUMANS; HYDROGEN-ION CONCENTRATION; MILK; POLYSACCHARIDES, BACTERIAL; PROPIONIBACTERIUM; PROPIONIC ACIDS; TURKEY;

PROPIONIBACTERIUM; PROPIONIBACTERIUM FREUDENREICHII SUBSP. FREUDENREICHII; PROPIONIBACTERIUM FREUDENREICHII SUBSP. SHERMANII; PROPIONIBACTERIUM JENSENII;

EID: 84860787736     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-510     Document Type: Article

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