Inhibition of Brevibacterium linens by Probiotics from Dairy Products

Brevibacterium linens is an important species in dairy products rendering a specific taste and aroma to numerous smear ripened and blue veined cheeses due to proteolysis. However, the presence of the species in South African blue veined cheeses is undesirable and consumers demand the product void of...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Alison M. Knox, Bennie C. Viljoen, Analie Lourens-Hattingh
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	University of Zagreb Faculty of Food Technology and Biotechnology 2005-01-01
סדרה:	Food Technology and Biotechnology
נושאים:	Brevibacterium linens Lactobacillus rhamnosus Bifidobacterium lactis inhibition blue cheese
גישה מקוונת:	http://hrcak.srce.hr/file/162987
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!