Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.

Ortakci, Fatih; Broadbent, Jeffery R; Oberg, Craig J; McMahon, Donald J

Ortakci, Fatih; Broadbent, Jeffery R; Oberg, Craig J; McMahon, Donald J.

Afiliação

Ortakci F; Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700.
Broadbent JR; Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700. Electronic address: Jeff.Broadbent@usu.edu.
Oberg CJ; Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700; Microbiology Department, Weber State University, Ogden, UT 84408-2506.
McMahon DJ; Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700. Electronic address: Donald.McMahon@usu.edu.

J Dairy Sci ; 98(11): 7473-82, 2015 Nov.

Article em En | MEDLINE | ID: mdl-26364109

Assuntos

Queijo/microbiologia; Fermentação; Manipulação de Alimentos/métodos; Lactobacillus/crescimento & desenvolvimento; Streptococcus thermophilus/crescimento & desenvolvimento; Animais; Contagem de Colônia Microbiana; Microbiologia de Alimentos; Leite/microbiologia; Temperatura

Palavras-chave

Streptococcus thermophilus; cheese; galactose; late blowing; nonstarter lactic acid bacteria

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Queijo / Streptococcus thermophilus / Fermentação / Manipulação de Alimentos / Lactobacillus Limite: Animals Idioma: En Ano de publicação: 2015 Tipo de documento: Article

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