Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening

International Journal of Food Microbiology

Volumn 224, Issue , 2016, Pages 7-15

  Yanachkina, Palina ^a   McCarthy, Catherine ^b   Guinee, Tim ^b   Wilkinson, Martin ^a  

^a UNIVERSITY OF LIMERICK   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Autolysis; Enzymes; Flow cytometry; Lactic acid bacteria; Permeabilisation

Indexed keywords

DIPEPTIDYL PEPTIDASE IV; LACTATE DEHYDROGENASE; SODIUM CHLORIDE; FAT INTAKE;

ARTICLE; AUTOLYSIS; BACTERIAL STRAIN; BACTERIUM CULTURE; CELL DEATH; CELL PERMEABILIZATION; CELL SUBPOPULATION; CHEESE RIPENING; CHEMICAL COMPOSITION; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME RELEASE; FAT CONTENT; FLOW CYTOMETRY; LACTIC ACID BACTERIUM; LACTOCOCCUS LACTIS; NON STARTER LACTIC ACID BACTERIA; NONHUMAN; STARTER CULTURE; ANALYSIS; CHEESE; FAT INTAKE; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY;

CHEESE; DIETARY FATS; LACTOCOCCUS LACTIS; MICROBIAL VIABILITY; SODIUM CHLORIDE;

EID: 84958576462     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.02.006     Document Type: Article

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