Lactic acid bacteria isolated from a hand-made blue cheese

Author： Lopez-Diaz T.M.   Alonso C.   Roman C.   Garcia-Lopez M.L.   Moreno B.  

Publisher： Elsevier

ISSN： 0740-0020

Source： Food Microbiology, Vol.17, Iss.1, 2000-02, pp. : 23-32

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Esterase activities of intracellular extracts of wild strains of lactic acid bacteria isolated from Serra da Estrela cheese

By Macedo A.C.   Tavares T.G.   Xavier Malcata F.  

Food Chemistry, Vol. 81, Iss. 3, 2003-06 ,pp. : 379-381

Elsevier

Access to resources Recommend Favorite

Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products

By Ostergaard A.   Embarek P.K.B.   Wedell-Neergaard C.   Huss H.H.   Gram L.  

Food Microbiology, Vol. 15, Iss. 2, 1998-04 ,pp. : 223-233

Elsevier

Access to resources Recommend Favorite

Antibiotic resistance and multidrug‐resistant efflux pumps expression in lactic acid bacteria isolated from pozol, a nonalcoholic Mayan maize fermented beverage

By  

Food Science & Nutrition, Vol. 4, Iss. 3, 2016-05 ,pp. : 423-430

John Wiley & Sons Inc

Access to resources Recommend Favorite

Flavour enhancement of direct acidified Kareish cheese using attenuated lactic acid bacteria

By Kebary K.M.K.   Salem O.M.   Hamed A.I.   El-Sisi A.S.  

Food Research International, Vol. 30, Iss. 3, 1997-04 ,pp. : 265-272

Elsevier

Access to resources Recommend Favorite

Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

By Garcia Estefânia Fernandes   de Oliveira Maria Elieidy Gomes   Queiroga Rita de Cássia Ramos Do Egypto   Machado Tamires Alcântara Dourado   de Souza Evandro Leite  

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 8, 2012-12 ,pp. : 947-956

Informa Healthcare

Access to resources Recommend Favorite