Bacteriocinogenic Lacticaseibacillus paracasei strains from Inner Mongolian fermented milk efficiently control pathogenic bacteria in model cheddar-like cheese-Reference-Cited by-同舟云学术

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Bacteriocinogenic Lacticaseibacillus paracasei strains from Inner Mongolian fermented milk efficiently control pathogenic bacteria in model cheddar-like cheese

Published:2024-02 Issue: Volume:57 Page:103516
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Chen Zhuo,Jiang Xiuqi^ORCID,Li Lin,Liu Dengyi,Zhao Fan,Liu Yuanfa,Wu Shan,Lü Xin,Wu Gang,Yi Yanglei^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference42 articles.

1. Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features;Alhelli;AMB Express,2021

2. Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese;Arqués;International Dairy Journal,2005

3. Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened caciotta-type cheese;Bancalari;Food Research International,2020

4. Effects of Bacillus coagulans GBI-30, 6086 as an adjunct starter culture on the production of yogurt;Cao;Food Research International,2022

5. Cheese microbial risk assessments-a review;Choi;Asian-Australasian Journal of Animal Sciences,2016

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Application of Protective Cultures in Cheese: A Review;Fermentation;2024-02-20

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