Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making

Food Microbiology

Volumn 36, Issue 2, 2013, Pages 223-230

  Afzal, Muhammad Inam ^a   Gonzalez Ariceaga, Citlalli Celeste ^a   Lhomme, Emilie ^a   Ali, Nehal Kamel ^a   Payot, Sophie ^b   Burgain, Jennifer ^a   Gaiani, Claire ^a   Borges, Frédéric ^a   Revol Junelles, Anne Marie ^a   Delaunay, Stéphane ^c   Cailliez Grimal, Catherine ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b UNIVERSITÉ DE LORRAINE   (France)

^c UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Bacterial interaction; Carnobacterium maltaromaticum; Listeria monocytogenes; Psychrobacter; Soft cheese

Indexed keywords

ANIMAL; ANTIBIOSIS; ARTICLE; BACTERIAL INTERACTION; CARNOBACTERIUM; CARNOBACTERIUM MALTAROMATICUM; CHEESE; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; LISTERIA MONOCYTOGENES; METABOLISM; MICROBIOLOGY; MILK; PHYSIOLOGY; PSYCHROBACTER; SOFT CHEESE;

BACTERIAL INTERACTION; CARNOBACTERIUM MALTAROMATICUM; LISTERIA MONOCYTOGENES; PSYCHROBACTER; SOFT CHEESE;

ANIMALS; ANTIBIOSIS; CARNOBACTERIUM; CHEESE; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLACEAE; MILK;

EID: 84879741419     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.05.008     Document Type: Article

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