Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese-Reference-Cited by-同舟云学术

Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese

Published:2017-09 Issue: Volume:66 Page:104-109
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Ávila Marta,Gómez-Torres Natalia,Delgado David,Gaya Pilar,Garde Sonia

Funder

Spanish Ministry of Economy and Competitiveness

INIA

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference19 articles.

1. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese;Ávila;Food Microbiol.,2016

2. Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species;Ávila;Int. J. Food Microbiol.,2014

3. Occurrence of Clostridium spp. in ovine milk and Manchego cheese with late blowing defect: identification and characterization of isolates;Garde;Int. Dairy J.,2011

4. Sugars and organic acids in raw and pasteurized milk Manchego cheeses with different degrees of late blowing defect;Garde;Int. Dairy J.,2012

5. Clostridium in late blowing defect of cheese: detection, prevalence, effects and control strategies;Garde,2013

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