title: Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses.
authors.affiliation: Laboratory of Microbiology, Ghent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium. koenraad.vanhoorde@ugent.be
authors.forename: Koenraad
authors.initials: K
authors.lastname: Van Hoorde
authors.forename: Isabelle
authors.initials: I
authors.lastname: Van Leuven
authors.forename: Patrick
authors.initials: P
authors.lastname: Dirinck
authors.forename: Marc
authors.initials: M
authors.lastname: Heyndrickx
authors.forename: Kathleen
authors.initials: K
authors.lastname: Coudijzer
authors.forename: Peter
authors.initials: P
authors.lastname: Vandamme
authors.forename: Geert
authors.initials: G
authors.lastname: Huys
mesh_terms: D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D004269:DNA, Bacterial / Q000737:chemistry; D005516:Food Microbiology; D008401:Gas Chromatography-Mass Spectrometry; D007778:Lactobacillus / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*; D050296:Microbial Viability; D016133:Polymerase Chain Reaction / Q000379:methods; D025341:Principal Component Analysis
chemical_list: D004269:DNA, Bacterial