Potential of Lactobacillus curvatus LFC1 to produce slits in Cheddar cheese.

Porcellato, D; Johnson, M E; Houck, K; Skeie, S B; Mills, D A; Kalanetra, K M; Steele, J L

Porcellato, D; Johnson, M E; Houck, K; Skeie, S B; Mills, D A; Kalanetra, K M; Steele, J L.

Afiliação

Porcellato D; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway. Electronic address: davide.porcellato@nmbu.no.
Johnson ME; Wisconsin Center for Dairy Research, Madison, WI, USA.
Houck K; Wisconsin Center for Dairy Research, Madison, WI, USA.
Skeie SB; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway.
Mills DA; Department of Viticulture and Enology, University of California Davis, CA, USA.
Kalanetra KM; Department of Viticulture and Enology, University of California Davis, CA, USA.
Steele JL; Department of Food Science, University of Wisconsin-Madison, WI, USA.

Food Microbiol ; 49: 65-73, 2015 Aug.

Article em En | MEDLINE | ID: mdl-25846916

Assuntos

Queijo/análise; Queijo/microbiologia; Lactobacillus/metabolismo; Animais; Dióxido de Carbono/metabolismo; Bovinos; Fermentação; Microbiologia de Alimentos; Galactose/metabolismo; Leite/microbiologia

Palavras-chave

Cheddar cheese; Lactobacillus curvatus; Undesirable gas production

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Lactobacillus Limite: Animals Idioma: En Revista: Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2015 Tipo de documento: Article

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