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Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate.
McMahon, D J; Sorensen, K M; Domek, M J; Dai, X; Sharma, P; Oberg, T S; Oberg, C J.
Affiliation
  • McMahon DJ; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322. Electronic address: Donald.McMahon@usu.edu.
  • Sorensen KM; Department of Microbiology, Weber State University, Ogden, UT 84408.
  • Domek MJ; Department of Microbiology, Weber State University, Ogden, UT 84408.
  • Dai X; Utah Agricultural Experiment Station, Utah State University, Logan 84322.
  • Sharma P; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322.
  • Oberg TS; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322.
  • Oberg CJ; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322; Department of Microbiology, Weber State University, Ogden, UT 84408.
J Dairy Sci ; 105(5): 3896-3910, 2022 May.
Article in En | MEDLINE | ID: mdl-35282916
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese Type of study: Risk_factors_studies Limits: Animals Language: En Journal: J Dairy Sci Year: 2022 Document type: Article Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese Type of study: Risk_factors_studies Limits: Animals Language: En Journal: J Dairy Sci Year: 2022 Document type: Article Country of publication: