Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach-Reference-Cited by-同舟云学术

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Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach

Published:2011-11 Issue:11 Volume:94 Page:5263-5277
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Budinich M.F.,Perez-Díaz I.,Cai H.,Rankin S.A.,Broadbent J.R.,Steele J.L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference47 articles.

1. Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese;Adamberg;Int. Dairy J.,2005

2. The effect of temperature and pH on the growth of lactic acid bacteria: A pH-auxostat study;Adamberg;Int. J. Food Microbiol.,2003

3. Lactic acid bacteria: Classification and physiology;Axelsson,2004

4. Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat Cheddar-type cheese;Broadbent;J. Dairy Sci.,2003

5. Molar growth yields and fermentation balances of Lactobacillus casei L3 in batch cultures and in continuous cultures;de Vries;J. Gen. Microbiol.,1970

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