Autolysis detection and evaluation of some lactic acid bacteria by renaturing sodium dodecyl sulphate-polyacrylamide gel electrophoresis and polymerase chain reaction assays-Reference-Cited by-同舟云学术

Autolysis detection and evaluation of some lactic acid bacteria by renaturing sodium dodecyl sulphate-polyacrylamide gel electrophoresis and polymerase chain reaction assays

Published:2014-01-04 Issue:2 Volume:67 Page:290-296
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Al-Saleh Abdulrahman A¹,Ismail Elsayed A¹²,Metwalli Ali Am¹³

Affiliation:

1. Department of Food Science and Nutrition; King Saud University; P. O. Box 2460 Riyadh 1145 Saudi Arabia

2. Faculty of Agriculture; Food Science Department; Benha University; Benha 13518 Egypt

3. Dairy Science Department; College of Agriculture; Menia University; Menia 61519 Egypt

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

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4. Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening;Collins;Journal of Dairy Research,2003

5. The role of autolysis of lactic acid bacteria in the ripening of cheese;Crow;International Dairy Journal,1995

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