Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-013-0128-3.pdf
Reference31 articles.
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3. Bover-Cid S, Holzapfel WH (1999) Improved screening procedure for biogenic amine production by lactic acid bacteria. Int J Food Microbiol 53:33–41
4. Cardamone L, Quiberoni A, Mercanti D, Fornasari ME, Reinheimer JA, Guglielmotti DM (2011) Adventitious dairy Leuconostoc strains with interesting technological and biological properties useful for adjunct starters. Dairy Sci Technol 91:457–470
5. Chang JY, Chang HC (2010) Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter. J Food Sci 75:M103–M110
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