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...
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| Publicat a: | Appl Environ Microbiol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
2001
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC92927/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11375183/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.67.6.2699-2704.2001 |
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