Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate-Reference-Cited by-同舟云学术

Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate

Published:2021-01 Issue: Volume:337 Page:108937
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Møller C.O. de A.,Christensen B.B.,Rattray F.P.

Funder

Innovation Fund Denmark

Arla Foods amba

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference32 articles.

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2. Microbiota of an Italian Grana-like cheese during manufacture and ripening, unravelled by 16S rRNA-based approaches;Alessandria;Appl. Environ. Microbiol.,2016

3. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter;Broadbent;J. Dairy Sci.,2013

4. Attenuated Lactococcus lactis and surface bacteria as tools for conditioning the microbiota and driving the ripening of semisoft Caciotta cheese;Calasso;Appl. Environ. Microbiol.,2020

5. Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese;Czarán;Int. Dairy J.,2018

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