The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheese

LWT

Volumn 69, Issue , 2016, Pages 161-168

  Mozuriene, Erika ^a   Bartkiene, Elena ^a   Juodeikiene, Grazina ^b   Zadeike, Daiva ^b   Basinskiene, Loreta ^b   Maruska, Audrius ^c   Stankevicius, Mantas ^c   Ragazinskiene, Ona ^c   Damasius, Jonas ^b   Cizeikiene, Dalia ^b  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^b KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^c VYTAUTAS MAGNUS UNIVERSITY   (Lithuania)

Author keywords

Biogenic amines; Lactic acid bacteria; Rhaponticum carthamoides (CD.) Iljin; Satureja montana L.; Unripened curd cheese

Indexed keywords

AMINES; BIOPRODUCTS; DAIRIES; ESSENTIAL OILS; FERMENTATION; LABORATORIES; LACTIC ACID; STRAIN; VOLATILE ORGANIC COMPOUNDS;

BIOGENIC AMINES; FERMENTATION CONDITIONS; LACTIC ACID BACTERIA; MICROBIOLOGICAL CONTAMINATIONS; PEDIOCOCCUS PENTOSACEUS; RHAPONTICUM CARTHAMOIDES (CD.) ILJIN; SATUREJA MONTANA; SOLID-STATE FERMENTATION;

BACTERIA;

EID: 84959917169     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.027     Document Type: Article

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