Non-starter lactic acid bacteria and citrate fermenting bacteria in milk supply chain: Are they easily controlled?-Reference-Cited by-同舟云学术

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Non-starter lactic acid bacteria and citrate fermenting bacteria in milk supply chain: Are they easily controlled?

Published:2024-02 Issue: Volume:149 Page:105839
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

de Souza Maria Tereza Pereira,Fagnani Rafael,Aragon Alegro Lina Casale,de Santana Elsa Helena Walter^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference25 articles.

1. Lipoproteolytic capacity and potential of Pseudomonas spp. isolated from cold raw milk;Aguiar;Journal of Dairy Research,2019

2. Non-starter lactic acid bacteria (NSLAB) and cheese quality;Beresford,2003

3. Lactic acid bacteria in cow raw milk for cheese production: Which and how many?;Bettera;Frontiers in Microbiology,2023

4. Single molecule real-time sequencing and traditional cultivation techniques reveal complex community structures and regional variations of psychrotrophic bacteria in raw milk;Bingyao;Frontiers in Microbiology,2022

5. Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment;Blaya;Journal of Dairy Science,2018

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