Expression profiles of milk proteolysis-related genes in Lactobacillus paracasei EG9, a non-starter lactic acid bacterial strain, during Gouda-type cheese ripening-Reference-Cited by-同舟云学术

Expression profiles of milk proteolysis-related genes in Lactobacillus paracasei EG9, a non-starter lactic acid bacterial strain, during Gouda-type cheese ripening

Published:2020-11 Issue: Volume:110 Page:104812
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Asahina Yui,Hagi Tatsuro,Kobayashi Miho,Narita Takumi,Sasaki Keisuke,Tajima Atsushi,Nomura Masaru

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference38 articles.

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3. Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese;Bancalari;Food Research International,2020

4. Recent advances in cheese microbiology;Beresford;International Dairy Journal,2001

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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