Mixed cultures in the manufacture of cheese.
نویسنده
چکیده
Bull, A. T. (1980) in Contemporary Microbial Ecology (Ellwood, D. C., Latham, M. J., Hedger, J. N., Lynch, J. M. & Slater, J. H., eds.), pp. 107-136, Academic Press, London Bull, A. T. & Slater, J. H. (1982) in Microbial Interactwns and Communities (Bull, A. T. & Slater, J. H., eds.), vol. 1, pp. 1-12, Academic Press, London Cain, R. B. (1981) in Microbial Degradation of Xenobwtics and Recalcitranf Compounds (Leisinger, T., Cook, A. M., Hutter, R. & Nuscsh, J., eds.), pp. 326370, Academic Press, London Cartwright, N. J. & Cain, R. B. (1958) Biochem. J. 71, 24826 1 Clarke, P. H. (1974) in Evolution in the Microbial World (Carlile, M. J. & Skehel, J. J., eds.), pp. 183-218, Cambridge University Press, Cambridge Dagley, S . (1978) Naturwissenschajien 65, 85-95 Daughton, C. G. & Hsieh, D. P. (1977) Appl. Environ. Microbiol. 34,
منابع مشابه
Study on the growth and survival of Escherichia coli O157:H7 during the manufacture and storage of Iranian white cheese in brine
The behaviour of Escherichia coli O157:H7 was studied during the manufacture and storage of Iranian white cheese in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without starter culture and kept immersed in 6 or 8% salt brine during ripening and storage. Ch...
متن کاملMicrobial Dynamics during Cheese Production and Ripening: Physicochemical and Biological Factors
Microorganisms are an essential component of cheese, playing an important role during its manufacture and ripening. Cheese microbiota can be composed by starter cultures, group formed mainly by lactic acid bacteria (LAB) such as Lactococcus, Lactobacillus, Streptococcus, Leuconostoc and Enterococcus involved in acid production and flavor development during ripening; adjunct microbial cultures a...
متن کاملThe Antimicrobial Activity of Mentha longifolia L. Essential Oil and Lactobacillus casei on Growth of Listeria monocytogenes During the Manufacture, Ripening, and Storage of Iranian white Cheese
Background: Food preservation includes procedures to assure higher level of food safety, hygiene and stability. To achieve this goal, the use of combination biopreservatives, such as Essential oils and Probiotics, has gained increased attention. Objective: The aim of this study was to evaluate the antimicrobial effects of Mentha longifolia L. esential oil and Lactobacillus casei aginst Listeri...
متن کاملAction of bacteriophage on mixed strain cultures. IV. Domination among strains of lactic streptococci.
Mixed strain cultures, used extensively for the manufacture of certain dairy products, have generally been thought to give a measure of protection against possible serious retardation of acid development resulting from attack by bacteriophages. Yet little information is available as to the influence that continued propagation has on the individual strains of lactic streptococci. Nichols and Ine...
متن کاملProduction of Chlorogenicase
COLLINS, E. B. 1952 Action of bacteriophage on mixed strain starter cultures. I. Nature and characteristics of the "nascent phenomenon." J. Dairy Sci., 35, 371-380. COLLINS, E. B. 1955 Action of bacteriophage on mixed strain cultures. IV. Domination among strains of lactic streptococci. Appi. Microbiol., 3, 141-144. COLLINS, E. B. 1957 A simple method for detecting inhibitory substances in milk...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Biochemical Society transactions
دوره 12 6 شماره
صفحات -
تاریخ انتشار 1984