Spatial and temporal distribution of non-starter lactic acid bacteria inCheddar cheese

Fitzsimons NA; Cogan TM; Condon S; Beresford T

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Spatial and temporal distribution of non-starter lactic acid bacteria inCheddar cheese

机译：切达干酪中非发酵乳酸菌的时空分布

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Aims: The aim of this work was to investigate the spatial and temporal distribution of species and strains of non-starter lactic acid bacteria (NSLAB) within Cheddar cheese.

机译：目的：这项工作的目的是调查切达干酪中非发酵乳酸菌（NSLAB）的种类和菌株的时空分布。

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来源
《Journal of applied microbiology 》 |2001年第4期| 共9页
作者
Fitzsimons NA; Cogan TM; Condon S; Beresford T;
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正文语种 eng
中图分类微生物学 ;
关键词
Accelerated maturation; Serra cheese; Lactobacilli; Microflora; Evolution; Autolysis;

机译：加速成熟;塞拉奶酪;乳酸杆菌;微生物区系;进化;自溶;

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专利

1. Spatial and temporal distribution of non-starter lactic acid bacteria inCheddar cheese [J] . Fitzsimons NA, Cogan TM, Condon S, Journal of applied microbiology . 2001 ,第4期

机译：切达干酪中非发酵乳酸菌的时空分布
2. Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese. [J] . Porcellato D, Ostlie H. M, Brede M. E, International Dairy Journal . 2013 ,第2期

机译：低脂和全脂荷兰型奶酪中发酵剂，辅助非发酵剂乳酸菌和丙酸菌的动力学。
3. Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures. [J] . Sheehan J J, Fenelon M A, Wilkinson M G, International Dairy Journal . 2007 ,第6期

机译：蒸煮温度对使用嗜热培养物生产的半硬干酪的起子和非起子乳酸菌活力，干酪组成和成熟指数的影响。
4. Importance of Halophilic and Halotolerant Lactic Acid Bacteria in Cheeses [C] . G. Melgar-Lalanne, F. Morales-Trejo, Y. Rivera-Espinoza, Symposium on the properties of water . 2015

机译：嗜盐和黑藻乳酸菌在奶酪中的重要性
5. Occurrence and Characterization of Non-starter Lactic Acid Bacteria Producing Pediocin PA-1/AcH-like Bacteriocin in Retail Cheddar Cheese. [D] . Mlalazi-Oyinloye, Mothomang. 2012

机译：零售切达干酪中生产非发酵乳酸菌产生Pediocin PA-1 / AcH样细菌素的特性及表征。
6. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese [O] . Raimondo Gaglio, Massimo Todaro, Luca Settanni 2021

机译：通过选择起动器和非启动乳酸菌改善原料奶奶酪卫生：PDO Pecorino Siciliano Cheese的成功案例
7. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese [O] . Guarrasi V., Sannino C., Moschetti M., 2017

机译：发酵剂和非发酵剂乳酸菌对Caciocavallo Palermitano奶酪的挥发性有机化合物组成的单独贡献

Spatial and temporal distribution of non-starter lactic acid bacteria inCheddar cheese

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