Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life

Food Microbiology

Volumn 38, Issue , 2014, Pages 179-191

  Quero, Grazia Marina ^a   Fusco, Vincenzina ^a   Cocconcelli, Pier Sandro ^b   Owczarek, Lubomila ^c   Borcakli, Mehlika ^d   Fontana, Cecilia ^b   Skapska, Sylwia ^c   Jasinska, Urszula T ^c   Ozturk, Tarik ^d   Morea, Maria ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^c Prof Wac aw D browski Institute of Agricultural and Food Biotechnology State Research Institute   (Poland)

^d MATERIALS INSTITUTE   (Turkey)

Author keywords

Autochthonous lactic acid bacteria; DGGE; Georgian fermented milk; Microbial ecology; Sensory analysis

Indexed keywords

ANIMAL; ARTICLE; AUTOCHTHONOUS LACTIC ACID BACTERIA; CATTLE; CHEMISTRY; CLASSIFICATION; DAIRY PRODUCT; DGGE; FERMENTATION; FOOD PRESERVATION; FOOD STORAGE; GENETICS; GEORGIAN FERMENTED MILK; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLALES; METABOLISM; MICROBIAL ECOLOGY; MICROBIOLOGY; NUTRITIONAL VALUE; SENSORY ANALYSIS; TASTE;

AUTOCHTHONOUS LACTIC ACID BACTERIA; DGGE; GEORGIAN FERMENTED MILK; MICROBIAL ECOLOGY; SENSORY ANALYSIS;

ANIMALS; CATTLE; CULTURED MILK PRODUCTS; FERMENTATION; FOOD PRESERVATION; FOOD STORAGE; HUMANS; LACTOBACILLALES; NUTRITIVE VALUE; TASTE;

EID: 84885160406     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.09.004     Document Type: Article

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