Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption-Reference-Cited by-同舟云学术

Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption

Published:2020-10 Issue: Volume:109 Page:104779
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Peralta Guillermo H.,Bergamini Carina V.,Costabel Luciana,Audero Gabriela,Ale Elisa C.,Binetti Ana G.,Wolf I. Verónica,Cuatrín Alejandra,Nieto Ivana,Perotti M. Cristina,Hynes Erica R.

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional del Litoral

Instituto Nacional de Tecnología Agropecuaria

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference57 articles.

1. Quantitative PCR for the specific quantification of Lactococcus lactis and Lactobacillus paracasei and its interest for Lactococcus lactis in cheese samples;Achilleos;Food Microbiology,2013

2. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system;Antonsson;International Journal of Food Microbiology,2003

3. Basic principles of real-time quantitative PCR;Arya;Expert Review of Molecular Diagnostics,2005

4. What factors affect microbial growth in cheese?;Beresford,2007

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture;Food Chemistry;2024-03

2. Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese;International Dairy Journal;2023-12

3. Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration;Handbook of Cheese Chemistry;2023-07-28

4. Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese;International Dairy Journal;2023-05

5. Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese;International Dairy Journal;2023-05