Inhibition of Clostridium tyrobutyricum in cheese by Lactobacillus gasseri

Author:

Bogovič Matijašić B.,Koman Rajšp M.,Perko B.,Rogelj I.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference46 articles.

1. Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispanico cheese;Ávila;International Dairy Journal,2005

2. Cell growth and bacteriocin production of probiotic Lactobacillus strains in different media;Avonts;International Dairy Journal,2004

3. Probiotic bacteria as adjunct starters: Influence of the addition methodology on their survival in a semi-hard Argentinean cheese;Bergamini;Food Research International,2005

4. Cheese manufacturing accidents and cheese defects;Bergére,2000

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

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