Population dynamics of Lactobacillus helveticus in Swiss Gruyère-type cheese manufactured with natural whey cultures

Frontiers in Microbiology

Volumn 9, Issue APR, 2018, Pages

  Moser, Aline ^a,b   Schafroth, Karl ^a   Meile, Leo ^b   Egger, Lotti ^a   Badertscher, René ^a   Irmler, Stefan ^a  

^a AGROSCOPE   (Switzerland)

^b ETH ZURICH   (Switzerland)

Author keywords

Cheese ripening; Lactobacillus helveticus; Natural whey cultures; Population dynamics; Strain diversity

Indexed keywords

ARTICLE; CHEESE RIPENING; FRUIT RIPENING; HUMAN; LACTOBACILLUS HELVETICUS; NONHUMAN; POPULATION DYNAMICS; PROTEIN DEGRADATION; WHEY;

EID: 85045037815     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2018.00637     Document Type: Article

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