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
[21]   Non-starter lactic acid bacteria and citrate fermenting bacteria in milk supply chain: Are they easily controlled? [J].
de Souza, Maria Tereza Pereira ;
Fagnani, Rafael ;
Alegro, Lina Casale Aragon ;
de Santana, Elsa Helena Walter .
INTERNATIONAL DAIRY JOURNAL, 2024, 149
[22]   The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar [J].
Crow, V ;
Curry, B ;
Hayes, M .
INTERNATIONAL DAIRY JOURNAL, 2001, 11 (4-7) :275-283
[23]   Invited review: Starter lactic acid bacteria survival in cheese: New perspectives on cheese microbiology [J].
Wilkinson, Martin G. ;
LaPointe, Gisele .
JOURNAL OF DAIRY SCIENCE, 2020, 103 (12) :10963-10985
[24]   NON STARTER LACTIC ACID BACTERIA IN RAW MILK, THERMALLY TREATED MILK AND SWISS TYPE CHEESE [J].
Bluma, Agita ;
Ciprovica, Inga .
RESEARCH FOR RURAL DEVELOPMENT 2016, VOL. 1, 2016, :98-101
[25]   TECHNOLOGICAL CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM SHEEP MILK FOR POTENTIAL USE AS NON-STARTER CULTURES [J].
Souto Dias, Maria Rita ;
Fusieger, Andressa ;
Motta, Amanda de Souza .
JOURNAL OF CANDIDO TOSTES DAIRY INSTITUTE, 2019, 74 (01) :197-208
[26]   Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel's Milk and Their Technological Aptitudes [J].
Saidi, Yasmine ;
del Rio, Beatriz ;
Senouci, Djamel Eddine ;
Redruello, Begona ;
Martinez, Beatriz ;
Ladero, Victor ;
Kihal, Mebrouk ;
Alvarez, Miguel A. .
FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2020, 58 (03) :260-272
[27]   Influence of ripening container on the lactic acid bacteria population in Tulum cheese [J].
Cakmakci, S. ;
Dagdemir, E. ;
Hayaloglu, A. A. ;
Gurses, M. ;
Gundogdu, E. .
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2008, 24 (03) :293-299
[28]   Influence of ripening container on the lactic acid bacteria population in Tulum cheese [J].
S. Cakmakci ;
E. Dagdemir ;
A. A. Hayaloglu ;
M. Gurses ;
E. Gundogdu .
World Journal of Microbiology and Biotechnology, 2008, 24 :293-299
[29]   Potential of lactic acid bacteria from Pico cheese for starter culture development [J].
Camara, S. P. ;
Dapkevicius, A. ;
Riquelme, C. ;
Elias, R. B. ;
Silva, C. C. G. ;
Malcata, F. X. ;
Dapkevicius, M. L. N. E. .
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2019, 25 (04) :303-317
[30]   MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos [J].
Gantzias, Charalampos ;
Lappa, Iliada K. ;
Aerts, Maarten ;
Georgalaki, Marina ;
Manolopoulou, Eugenia ;
Papadimitriou, Kostas ;
De Brandt, Evie ;
Tsakalidou, Effie ;
Vandamme, Peter .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2020, 323
12345