Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese

Dairy Science and Technology

Volumn 95, Issue 5, 2015, Pages 569-585

  Fröhlich Wyder, Marie Therese ^a   Bisig, Walter ^a   Guggisberg, Dominik ^a   Irmler, Stefan ^a   Jakob, Ernst ^a   Wechsler, Daniel ^a  

^a AGROSCOPE   (Switzerland)

Author keywords

Adjunct culture; Carbohydrate catabolism; Cheese; Obligately heterofermentative lactobacilli

Indexed keywords

AMINO ACIDS; CHEESES; FATTY ACIDS; METABOLISM;

ADJUNCT CULTURES; CHEESE-MAKING PROCESS; GAMMA-AMINOBUTYRIC ACIDS; GLUTAMATE DECARBOXYLASE; LACTOBACILLUS BUCHNERI; METABOLIC ACTIVITY; OBLIGATELY HETEROFERMENTATIVE LACTOBACILLI; SHORT-CHAIN FATTY ACIDS;

STRAIN;

EID: 84941955044     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-015-0238-1     Document Type: Article

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