Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture-Reference-Cited by-同舟云学术

Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CHENG Tianfu¹,WANG Lin²,GUO Zengwang²^ORCID,LI Bailiang³

Affiliation:

1. Northeast Agricultural University, China; Heilongjiang Beidahuang Green Health Food Co., Ltd, China

2. Northeast Agricultural University, China

3. Northeast Agricultural University, China; Northeast Agricultural University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101086&tlng=en

Reference60 articles.

1. Lactococcus species for conventional Karish cheese conservation;Allam M. G. M.;Lebensmittel-Wissenschaft + Technologie,2017

2. Microstructural, compositional and textural properties during ripening of Lighvan cheese, a traditional raw sheep cheese;Aminifar M.;Journal of Texture Studies,2010

3. The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening;Aminifar M.;International Journal of Dairy Technology,2013

4. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update;Ammor M. S.;Meat Science,2007

5. Texture and flavour development in Ras cheese made from raw and pasteurised milk;Awad S.;Food Chemistry,2006

Cited by 3 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

1. Investigation of the influence of milk protein genotype on the process of fermentation of milk curds by mesophilic lactic acid streptococci;Scientific Horizons;2024-08-01

2. Effect of Kinnow (Citrus nobilis × C. deliciosa) Peel Oil Coating on the Shelf Stability and Antioxidant Potential of Cheddar Cheese;Journal of Food Quality;2023-10-30

3. Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses;Food Science and Technology;2023