Effect of rate of cooling and ripening temperatures on non-starter lactic acid bacteria in cheese

被引：1
|
作者：
Khan, D. I. [1 ]
Anand, S. [1 ]
机构：
[1] South Dakota State Univ, Midwest Dairy Foods Res Ctr, Brookings, SD 57007 USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2016年 / 94卷
关键词：
cheese; ripening; NSLAB; heterofermenters;
D O I：
10.2527/jam2016-0550
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
0550
引用
收藏
页码：262 / 263
页数：2
相关论文
共 50 条
  • [1] The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening
    Dimov, Svetoslav G.
    BIOTECH, 2023, 12 (04):
  • [2] Significance of non-starter lactic acid bacteria in cheddar cheese
    Fox, PF
    McSweeney, PLH
    Lynch, CM
    AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1998, 53 (02) : 83 - 89
  • [3] Aminopeptidase activities of starter and non-starter lactic acid bacteria under simulated cheddar cheese ripening conditions
    Laan, H
    Tan, SE
    Bruinenberg, P
    Limsowtin, G
    Broome, M
    INTERNATIONAL DAIRY JOURNAL, 1998, 8 (04) : 267 - 274
  • [4] Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese
    Czaran, Tamas
    Rattray, Fergal P.
    Moller, Cleide O. de A.
    Christensen, Bjarke B.
    INTERNATIONAL DAIRY JOURNAL, 2018, 80 : 35 - 45
  • [5] Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening
    Levante, Alessia
    De Filippis, Francesca
    La Storia, Antonietta
    Gatti, Monica
    Neviani, Erasmo
    Ercolini, Danilo
    Lazzi, Camilla
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2017, 257 : 276 - 284
  • [6] Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening
    Saiki, Risa
    Hagi, Tatsuro
    Narita, Takumi
    Kobayashi, Miho
    Sasaki, Keisuke
    Asahina, Yui
    Tajima, Atsushi
    Nomura, Masaru
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2018, 24 (02) : 299 - 309
  • [7] Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
    Gobbetti, Marco
    De Angelis, Maria
    Di Cagno, Raffaella
    Mancini, Leonardo
    Fox, Patrick F.
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2015, 45 (02) : 167 - 178
  • [8] Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyere PDO cheese
    Casey, Michael G.
    Haeni, Jean Pierre
    Gruskovnjak, Josef
    Schaeren, Walter
    Wechsler, Daniel
    LAIT, 2006, 86 (06): : 407 - 414
  • [9] Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese
    Fitzsimons, NA
    Cogan, TM
    Condon, S
    Beresford, T
    JOURNAL OF APPLIED MICROBIOLOGY, 2001, 90 (04) : 600 - 608
  • [10] Use of antibiotics to inhibit non-starter lactic acid bacteria in cheddar cheese
    Walsh, EM
    McSweeney, PLH
    Fox, PF
    INTERNATIONAL DAIRY JOURNAL, 1996, 6 (04) : 425 - 431
12345