Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct

Food Microbiology

Volumn 42, Issue , 2014, Pages 82-88

  Gómez Torres, Natalia ^a   Ávila, Marta ^a   Gaya, Pilar ^a   Garde, Sonia ^a  

^a INIA   (Spain)

Author keywords

Cheese blowing; Clostridium tyrobutyricum; Growth inhibition; Lactobacillus reuteri; Reuterin; Spore

Indexed keywords

3-HYDROXYPROPIONALDEHYDE; GLYCERALDEHYDE; PROPANE;

ANALOGS AND DERIVATIVES; ANALYSIS; CHEESE; CHEMISTRY; CLOSTRIDIUM TYROBUTYRICUM; DRUG EFFECTS; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS REUTERI; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; PREVENTION AND CONTROL;

CHEESE; CLOSTRIDIUM TYROBUTYRICUM; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GLYCERALDEHYDE; LACTOBACILLUS REUTERI; PROPANE;

EID: 84897876994     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.02.018     Document Type: Article

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