A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas

International Journal of Food Microbiology

Volumn 200, Issue , 2015, Pages 87-96

  Bozoudi, Despina ^a   Kotzamanidis, Charalambos ^b   Hatzikamari, Magdalini ^a   Tzanetakis, Nikolaos ^a   Menexes, George ^a   Litopoulou Tzanetaki, Evanthia ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Feta cheese; NSLAB; PCA; SDS PAGE; Species specific PCR; Technological properties

Indexed keywords

ACID; AMINOPEPTIDASE; CELL PROTEIN; LACTIC ACID;

ARTICLE; BACILLUS CEREUS; BACTERIAL STRAIN; BACTERIUM ISOLATE; CHEESE; CLOSTRIDIUM SPOROGENES; CLOSTRIDIUM TYROBUTYRICUM; CONTROLLED STUDY; ENTEROCOCCUS FAECALIS; ENZYME ACTIVITY; ESCHERICHIA COLI; GREEK CHEESE; LACTIC ACID BACTERIUM; LACTOBACILLUS CASEI; LACTOBACILLUS HELVETICUS; LACTOBACILLUS REUTERI; LACTOCOCCUS LACTIS; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS PENTOSACEUS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SPECIES COMPOSITION; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS THERMOPHILUS; YERSINIA ENTEROCOLITICA; AUTOLYSIS; FOOD CONTROL; GENETICS; GREECE; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; LACTOCOCCUS; METABOLISM; MICROBIOLOGY; PHYSIOLOGY;

LACTOCOCCUS;

AUTOLYSIS; CHEESE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD MICROBIOLOGY; GREECE; LACTIC ACID; LACTOBACILLACEAE; LACTOCOCCUS; PROTEOLYSIS;

EID: 84923049190     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.02.008     Document Type: Article

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