Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese

LWT

Volumn 82, Issue , 2017, Pages 39-48

  Londoño Zapata, Andrés Felipe ^a   Durango Zuleta, Mónica María ^b   Sepúlveda Valencia, José Uriel ^a   Moreno Herrera, Claudia Ximena ^a  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b Epidemiology Section   (Colombia)

Author keywords

Diversity; Double cream cheese; Lactic acid bacteria; TGGE

Indexed keywords

BACTERIA; CHEESES; ELECTROPHORESIS; LACTIC ACID; METABOLITES; TEXTURES;

ANTIMICROBIAL METABOLITES; CREAM CHEESE; DIVERSITY; LACTIC ACID BACTERIA; LEUCONOSTOC MESENTEROIDES; TECHNOLOGICAL PROPERTIES; TEMPORAL TEMPERATURE GRADIENT ELECTROPHORESIS; TGGE;

DAIRIES;

EID: 85017452523     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.03.058     Document Type: Article

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