Isolation, identification, and antimicrobial activity of lactic acid bacteria associated with two traditional Colombian types of cheese: Quesillo and double-cream cheese-Reference-Cited by-同舟云学术

Isolation, identification, and antimicrobial activity of lactic acid bacteria associated with two traditional Colombian types of cheese: Quesillo and double-cream cheese

Published:2022-12 Issue: Volume:171 Page:114119
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Durango-Zuleta Mónica María^ORCID,Fuentes-Vanegas Mayra,Sepúlveda-Valencia José Uriel,Moreno Herrera Claudia Ximena

Publisher

Elsevier BV

Subject

Food Science

Reference88 articles.

1. Fatty acid composition by GLC-cis, cis and trans isomers;Fatty Acid Composition by GLC-Cis, Cis and Trans Isomers,1995

2. Novel biotechnological applications of bacteriocins: A review;Balciunas;Food Control,2013

3. Enhanced production, purification, characterization and mechanism of action of salivaricin 9 lantibiotic produced by Streptococcus salivarius NU10;Barbour,2013

4. Study of physical and cultural parameters on the bacteriocins produced by lactic acid bacteria isolated from traditional indian fermented foods;Bhattacharya;American Journal of Food Technology,2010

5. Lactic acid bacteria as starter cultures : An update in their metabolism and genetics;Bintsis;AIMS Microbiology,2018

Cited by 5 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. Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis;Frontiers in Nutrition;2024-01-24

2. Assessment of probiotic properties of lactic acid bacteria isolated from an artisanal Colombian cheese;Heliyon;2023-11

3. Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture;TecnoLógicas;2023-08-24

4. Effect of the autochthonous starter culture on physicochemical, microbiological, and sensory characteristics of traditional colombian double-cream cheese: A kinetic approach;LWT;2023-08

5. Artisanal cheeses relying on spontaneous fermentation as sources of unusual microbiota – The example of the Bulgarian ‘mehovo sirene’ skin bag cheese;International Journal of Dairy Technology;2023-06-14