Effect of a bacteriocin-producing strain of Lactobacillus paracasei on the nonstarter microflora of Cheddar cheese

International Journal of Dairy Technology

Volumn 65, Issue 4, 2012, Pages 523-530

  Ristagno, Diletta ^a   Hannon, John A ^b   Beresford, Thomas P ^b   McSweeney, Paul L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Bacteriocins; Cheese ripening; Nonstarter lactic acid bacteria

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI;

EID: 84867659827     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2012.00856.x     Document Type: Article

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