Optimum growth parameters of lactic streptococci used for the production of concentrated cheese starter cultures.
D000388:Air; D001431:Bacteriological Techniques; D002245:Carbon Dioxide; D002611:Cheese; D003124:Colorimetry; D003470:Culture Media; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D013045:Species Specificity; D013291:Streptococcus / Q000254:growth & development*; D013696:Temperature
D003470:Culture Media; D002245:Carbon Dioxide