Effect of a nisin‐producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum-Reference-Cited by-同舟云学术

Effect of a nisin‐producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum

Published:2020-05-13 Issue:10 Volume:55 Page:3343-3349
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Ávila Marta¹^ORCID,Gómez‐Torres Natalia¹,Gaya Pilar¹^ORCID,Garde Sonia¹^ORCID

Affiliation:

1. Departamento de Tecnología de Alimentos Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Carretera de La Coruña km 7 28040 Madrid Spain

Funder

Secretaría de Estado de Investigación, Desarrollo e Innovación

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14598

Reference28 articles.

1. Abatement of the clostridial load in the teats of lactating cows with lysozyme derived from donkey milk

2. Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese

3. Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species

4. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese

5. Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese

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