Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese

International Dairy Journal

Volumn 34, Issue 1, 2014, Pages 125-134

  Lynch, Kieran M ^a   McSweeney, Paul L H ^b   Arendt, Elke K ^b   Uniacke Lowe, Thérèse ^b   Galle, Sandra ^b   Coffey, Aidan ^a  

^a Munster Technological University   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ADJUNCT CULTURES; CHEESE STARTERS; EXOPOLYSACCHARIDES; LACTIC ACID BACTERIA; LACTOBACILLUS REUTERI; LACTOCOCCUS LACTIS; MOISTURE LEVEL; RIPENING PERIODS;

DEXTRAN; MANUFACTURE; METABOLITES; STRAIN;

CHEESES;

EID: 84883658226     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.07.013     Document Type: Article

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