Strategy for Manipulation of Cheese Flora Using Combinations of Lacticin 3147-Producing and -Resistant Cultures

The aim of the present study was to develop adjunct strains which can grow in the presence of bacteriocin produced by lacticin 3147-producing starters in fermented products such as cheese. A Lactobacillus paracasei subsp. paracasei strain (DPC5336) was isolated from a well-flavored, commercial chedd...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Ryan, Máire P., Ross, R. Paul, Hill, Colin
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: American Society for Microbiology 2001
Gaiak:
Food Microbiology
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC92927/
https://ncbi.nlm.nih.gov/pubmed/11375183
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.67.6.2699-2704.2001
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