Properties of an acid-tolerant, persistent Cheddar cheese isolate, Lacticaseibacillus paracasei GCRL163

The distinctive flavours in hard cheeses are attributed largely to the activity of nonstarter lactic acid bacteria (NSLAB) which dominate the cheese matrix during maturation after lactose is consumed. Understanding how different strains of NSLAB survive, compete, and scavenge available nutrients is...

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Detalles Bibliográficos
Autores principales: Shah, Syed S, Al-Naseri, Ali, Rouch, Duncan, Bowman, John P, Wilson, Richard, Baker, Anthony L, Britz, Margaret L
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2021
Materias:
Food Biotechnology & Probiotics
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8788758/
https://www.ncbi.nlm.nih.gov/pubmed/34555172
http://dx.doi.org/10.1093/jimb/kuab070

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8788758/
https://www.ncbi.nlm.nih.gov/pubmed/34555172
http://dx.doi.org/10.1093/jimb/kuab070

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