Technological and flavour potential of cultures isolated from traditional Greek cheeses – A pool of novel species and starters

Author:

Asteri Ioanna-Areti,Robertson Nicky,Kagkli Dafni-Maria,Andrewes Paul,Nychas George,Coolbear Tim,Holland Ross,Crow Vaughan,Tsakalidou Effie

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference33 articles.

1. Greek cheeses. A tradition of centuries;Anifantakis,1991

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

3. Microbiology of brines used to mature feta cheese;Bintsis;International Journal of Dairy Technology,2000

4. Lactobacillus rennini sp. nov., isolated from rennin and associated with cheese spoilage;Chenoll;International Journal of Systematic and Evolutionary Microbiology,2006

5. Peptidases and amino acid catabolism in lactic acid bacteria;Christensen;Antonie Van Leeuwenhoek,1999

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