CHEESE-RIPENING STUDIES: THE INFLUENCE OF YEAST EXTRACT ON THE TYPES OF STREPTOCOCCI FOUND IN STARTERS
-
Published:1936-09-01
Issue:9
Volume:14b
Page:311-319
-
ISSN:1923-4287
-
Container-title:Canadian Journal of Research
-
language:en
-
Short-container-title:Can. J. Res.
Author:
Eagles Blythe Alfred,Okulitch Olga,Campbell Alexander Graham
Abstract
The influence of yeast extract on the bacterial flora of commercial cheese starters has been studied.The addition of yeast extract to the starter milk appears to favor the development of a larger proportion of slow acid-producing strains of streptococci with the ability to ferment the more complex carbon sources.New strains of lactic acid streptococci are described.
Publisher
Canadian Science Publishing
Subject
Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science
Cited by
4 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