Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses.
Van Hoorde
Koenraad
K
Laboratory of Microbiology, Ghent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium. koenraad.vanhoorde@ugent.be
Van Leuven
Isabelle
I
Dirinck
Patrick
P
Heyndrickx
Marc
M
Coudijzer
Kathleen
K
Vandamme
Peter
P
Huys
Geert
G
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
D004269:DNA, Bacterial