Isolation and Identification of Lactobacillus Strains from Behbahan Local Cheeses and Investigation of Technological and Antimicrobial Properties of These Strains against Major Food Pathogens-Reference-Cited by-同舟云学术

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Isolation and Identification of Lactobacillus Strains from Behbahan Local Cheeses and Investigation of Technological and Antimicrobial Properties of These Strains against Major Food Pathogens

Published:2021-03-01 Issue:1 Volume:16 Page:133-142
ISSN:1735-7756
Container-title:Iranian Journal of Nutrition Sciences & Food Technology
language:fa
Short-container-title:Iranian J Nutr Sci Food Technol

Author:

Alizadeh Behbahani B,Noshad M, ,

Publisher

CMV Verlag

Subject

Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science

Link

http://nsft.sbmu.ac.ir/article-1-3054-en.pdf

Reference32 articles.

1. Nutritional Aspects of Cheese

2. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese

3. The impact of reduced sodium chloride content on Cheddar cheese quality

4. Taxonomy and important features of probiotic microorganisms in food and nutrition

5. Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives

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