Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese

This study characterised exopolysaccharide-producing lactic acid bacteria and examined their potential for use in Cheddar cheese manufacture. Two strains were chosen for incorporation as adjunct cultures in Cheddar cheese manufacture: namely, the homopolysaccharide-producers Weissella cibaria MG1 an...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International dairy journal 2014-01, Vol.34 (1), p.125-134
Hauptverfasser:	Lynch, Kieran M., McSweeney, Paul L.H., Arendt, Elke K., Uniacke-Lowe, Thérèse, Galle, Sandra, Coffey, Aidan
Format:	Artikel
Sprache:	eng
Schlagworte:	Lactobacillus Lactobacillus reuteri Lactococcus lactis Weissella
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!