Fresh-cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starters-Reference-Cited by-同舟云学术

Fresh-cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starters

Published:2006-07 Issue:6 Volume:39 Page:651-659
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Champagne C.P.,Barrette J.,Roy D.,Rodrigue N.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Associative growth of Lactococcus lactis and Leuconostoc mesenteroides strains in milk;Bellengier;Journal of Dairy Science,1997

4. Effect of fermentation conditions on growth of Streptococcus cremoris AM2 and Leuconostoc lactis CNRZ 1091 in pure and mixed cultures;Boquien;Applied Environmental Microbiology,1988

5. Effect of temperature on the growth and acid production of lactic acid bacteria;Breheny;The Australian Journal of Dairy Technology,1975

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