Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses-Reference-Cited by-同舟云学术

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Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses

Published:2010-12 Issue:2 Volume:144 Page:226-235
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Van Hoorde Koenraad,Van Leuven Isabelle,Dirinck Patrick,Heyndrickx Marc,Coudijzer Kathleen,Vandamme Peter,Huys Geert

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference48 articles.

1. Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria;Ammor;Food Microbiology,2007

2. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system;Antonsson;International Journal of Food Microbiology,2003

3. Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin;Ayad;Internatinoal Dairy Journal,1999

4. Cheese flavor and the genomics of lactic acid bacteria;Broadbent;ASM News-American Society for Microbiology,2005

5. Antibiotic susceptibility testing by a standardized single disk method;Bauer;American Journal of Clinical Pathology,1966

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1. Adjunct cultures of autochthonous Lactobacillus strains to diversify and improve cheese maturation;International Journal of Dairy Technology;2024-06-11

2. The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain;International Journal of Food Microbiology;2024-02

3. Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood;Journal of Dairy Science;2024-01

4. Insights into the microbiota and defects of present-day Gouda cheese productions;Current Opinion in Food Science;2023-08

5. Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening;Foods;2023-04-19

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