Related content

Characterization of the Lactic Acid Bacteria in Ewe's Milk and Cheese from Northwest Argentina

By Medina Roxana   Katz Marta   Gonzalez Silvia   Oliver Guillermo  

Journal of Food Protection, Vol. 64, Iss. 4, 2001-04 ,pp. : 559-563

International Association for Food Protection

Access to resources Recommend Favorite

Redirection of Pyruvate Pathway of Lactic Acid Bacteria to Improve Cheese Quality

By Akyol Ismail   Serdaroglu Kalbiye   Gezginc Yekta   Dayisoylu K. Sinan   Ekinci M. Sait   Ozkose Emin  

Food Biotechnology, Vol. 23, Iss. 3, 2009-07 ,pp. : 200-213

Taylor & Francis Ltd

Access to resources Recommend Favorite

A PCR Assay for Detection of Acetic Acid–Tolerant Lactic Acid Bacteria in Acidic Food Products

By Nakano Shigeru   Matsumura Atsushi   Yamada Toshihiro  

Journal of Food Protection, Vol. 67, Iss. 3, 2004-03 ,pp. : 610-615

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Milk Inoculation with Bacteriocin-Producing Lactic Acid Bacteria on a Lactobacillus helveticus Adjunct Cheese Culture

By Ávila Marta   Garde Sonia   Medina Margarita   Nuñez Manuel  

Journal of Food Protection, Vol. 68, Iss. 5, 2005-05 ,pp. : 1026-1033

International Association for Food Protection

Access to resources Recommend Favorite

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

By Anjan Reddy K.   Marth Elmer H.  

Journal of Food Protection, Vol. 58, Iss. 1, 1995-01 ,pp. : 62-69

International Association for Food Protection

Access to resources Recommend Favorite