Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture
Author:
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
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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
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2. Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses;Food Science and Technology;2023
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