Phenotypic and genotypic characterization of non-starter Lactobacillus species diversity in Indian Cheddar cheese-Reference-Cited by-同舟云学术

Phenotypic and genotypic characterization of non-starter Lactobacillus species diversity in Indian Cheddar cheese

Published:2014-03 Issue:2 Volume:55 Page:415-420
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Singh Smita,Singh Rameshwar

Funder

National Drug Research Institute

Council of Scientific and Industrial Research, India

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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3. Microecology of NSLAB in Australian Cheddar;Chandry;Australian Journal of Dairy Technology,2002

4. The influence of ripening temperature on diversity of non-starter lactic acid bacteria in semi-hard cheeses;Ciprovica;Romanian Biotechnology Letters,2011

5. Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1;De Angelis;Applied and Environmental Microbiology,2002

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