730. A note on the pediococci in New Zealand Cheddar cheese-Reference-Cited by-同舟云学术

730. A note on the pediococci in New Zealand Cheddar cheese

Published:1958-10 Issue:3 Volume:25 Page:414-417
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

Dacre J. C.

Abstract

Organisms identified asPediococcusstrains were found to constitute about a quarter of the normal lactic-acid flora of ripening New Zealand Cheddar cheese. The development and the frequency distribution of these pediococci, in relation to the starter streptococci and lactobacilli were briefly studied.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Reference15 articles.

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5. (5) Irvine O. R. , Gray D. M. & Mcdermott L. A. (1952). Nat. Res. Council of Canada, Rept. of the Canadian Comm. on Food Preservation, Section E (13), pp. 1–6.

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