Influence of probiotic (Lactobacillus acidophilusNCFM,L. paracaseiLPC37, andL. rhamnosusHN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses-Reference-Cited by-同舟云学术

Influence of probiotic (Lactobacillus acidophilusNCFM,L. paracaseiLPC37, andL. rhamnosusHN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses

Published:2017-02-24 Issue:6 Volume:41 Page:e13253
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Aljewicz Marek¹,Cichosz Grażyna¹

Affiliation:

1. Department of Dairy Science and Quality Management, Faculty of Food Science; University of Warmia and Mazury in Olsztyn; Olsztyn 10-719 Poland

Funder

Narodowe Centrum Nauki

Polish Ministry of Science and Higher Education

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13253/fullpdf

Reference51 articles.

1. Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions;Abadía-García;International Dairy Journal,2013

2. Probiotic survival in yogurt made from ultrafiltered skim milk during refrigeration storage;Ainaz;Research Journal of Biological Sciences,2008

3. Protective effects of Lactobacillus cultures in Dutch-type cheese-like products;Aljewicz;LWT - Food Science and Technology,2015

4. Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical-chemical and metabolic activity analyses;Batista;Food Research International,2015

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