Characterization of the Microbial Diversity and Chemical Composition of Gouda Cheese Made by Potential Probiotic Strains as an Adjunct Starter Culture

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 39, 2016, Pages 7357-7366

  Oh, Nam Su ^a   Joung, Jae Yeon ^a,b   Lee, Ji Young ^a,b   Kim, Sae Hun ^b   Kim, Younghoon ^c  

^a R and D Center   (South Korea)

^b Korea University   (South Korea)

^c Chonbuk National University   (South Korea)

Author keywords

adjunct cultures; Gouda cheese; microbial community; organic acid; peptide profiling; probiotics

Indexed keywords

FOOD PROCESSING; LACTIC ACID; ORGANIC ACIDS; PEPTIDES;

ADJUNCT CULTURES; CHEMICAL COMPOSITIONS; GOUDA CHEESE; LACTIC ACID BACTERIA; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MICROBIAL COMMUNITIES; PROBIOTICS;

PROPIONIC ACID;

PROBIOTIC AGENT; RNA 16S;

ANALYSIS; ANIMAL; CHEESE; CHEMISTRY; DNA SEQUENCE; FOOD CONTROL; ISOLATION AND PURIFICATION; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; METABOLISM; MICROBIOLOGY; MILK; STREPTOCOCCACEAE; TANDEM MASS SPECTROMETRY;

ANIMALS; CHEESE; FOOD MICROBIOLOGY; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; MILK; PROBIOTICS; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; STREPTOCOCCACEAE; TANDEM MASS SPECTROMETRY;

EID: 84989866086     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b02689     Document Type: Article

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