Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese

Food Microbiology

Volumn 66, Issue , 2017, Pages 104-109

  Ávila, Marta ^a   Gómez Torres, Natalia ^a   Delgado, David ^b   Gaya, Pilar ^a   Garde, Sonia ^a  

^a INIA   (Spain)

^b INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

Cheese; Clostridium tyrobutyricum; Lactobacillus reuteri; Late blowing; Reuterin

Indexed keywords

FOOD PRESERVATIVE; GLYCEROL;

ANIMAL; ANTIBIOSIS; CHEESE; CLOSTRIDIUM TYROBUTYRICUM; EVALUATION STUDY; FOOD INDUSTRY; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS REUTERI; MICROBIOLOGY; MILK; PHYSIOLOGY; PROCEDURES; SHEEP;

ANIMALS; ANTIBIOSIS; CHEESE; CLOSTRIDIUM TYROBUTYRICUM; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD-PROCESSING INDUSTRY; GLYCEROL; LACTOBACILLUS REUTERI; MILK; SHEEP;

EID: 85018322562     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2017.04.010     Document Type: Article

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