Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study

Author:

Piraino Paolo,Zotta Teresa,Ricciardi Annamaria,McSweeney Paul L.H.,Parente Eugenio

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference45 articles.

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

3. Antimicrobial-producing wild lactococci from artisanal and non-dairy origin;Ayad;International Dairy Journal,2002

4. Beresford, T., & Williams, A. (2004). The microbiology of cheese ripening. In: P. F. Fox, P. L. H. McSweeney, T. M. Cogan, & T. P. Guinee (Eds.), Cheese chemistry, physics and microbiology, Vol. 1: General aspects (3rd ed., pp. 287–317). London, UK: Elsevier Academic Press.

5. A dendrite method for cluster analysis;Calinski;Communications in Statistics,1974

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