Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,General Medicine,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/s10482-007-9163-5.pdf
Reference24 articles.
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3. Beukes EM, Bester BH, Mostert JF (2001) The microbiology of South African traditional fermented milks. Int J Food Microbiol. 63:189–197
4. Bover-Cid S, Holzapfel WH (1999) Improved screening procedure for biogenic amine production by lactic acid bacteria. Int J Food Microbiol 53:33–41
5. Buchenhüskes HJ (1993) Selection criteria for lactic acid bacteria to be used as starter cultures in various food commodities. FEMS Microbiol Rev 12:253–272
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