Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese

International Dairy Journal

Volumn 27, Issue 1-2, 2012, Pages 71-76

  Gardini, Fausto ^a   Rossi, Franca ^b   Rizzotti, Lucia ^b   Torriani, Sandra ^b   Grazia, Luigi ^a   Chiavari, Cristiana ^a   Coloretti, Fabio ^a   Tabanelli, Giulia ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF VERONA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CELL LYSATES; CELL-FREE; CELL-FREE EXTRACTS; CHEESE RIPENING; LACTOBACILLUS HELVETICUS; PHOSPHOTUNGSTIC ACID; PRODUCTION PRACTICE; STARTER CULTURES; STREPTOCOCCUS THERMOPHILUS; THERMOPHILUS;

CELL CULTURE; STARTERS;

STRAIN;

LACTOBACILLUS HELVETICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 84866272021     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.07.005     Document Type: Article

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