Impact of two starter cultures on proteolysis in Kashkaval cheese

By Simov Zh.   Simova E.   Beshkova D.  

World Journal of Microbiology and Biotechnology, Vol. 22, Iss. 2, 2006-02 ,pp. : 147-156

Springer Publishing Company

Access to resources Recommend Favorite

Growth and Proteolytic Activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in Reduced Sodium Kashkaval Cheese

By Simov Zh.  

World Journal of Microbiology and Biotechnology, Vol. 21, Iss. 6-7, 2005-10 ,pp. : 1285-1289

Springer Publishing Company

Access to resources Recommend Favorite

Storage of intestinal bacteria in samples frozen with glycerol

By Guérin-Danan C.   Andrieux C.   Szylit O.  

Microbial Ecology in Health and Disease, Vol. 11, Iss. 3, 1999-12 ,pp. : 180-182

Ashgate Publishing Ltd

Access to resources Recommend Favorite

Brettanomyces as a Starter Culture in Rice-Steamed Sponge Cake: A Traditional Fermented Food in China

By Wu Peng  

Current Microbiology, Vol. 63, Iss. 5, 2011-11 ,pp. : 458-463

Springer Publishing Company

Access to resources Recommend Favorite

Viability and physiological state transitions of Rhizopus oligosporus sporangiospores in tempe starter culture

By Thanh Nguyen   Rombouts Frans   Nout M. J.  

Antonie van Leeuwenhoek, Vol. 91, Iss. 1, 2007-01 ,pp. : 35-44

Springer Publishing Company

Access to resources Recommend Favorite