Interaction between propionibacteria and starter / non-starter lactic acid bacteria in Swiss-type cheeses

@inproceedings{FrhlichWyder2002InteractionBP,
  title={Interaction between propionibacteria and starter / non-starter lactic acid bacteria in Swiss-type cheeses},
  author={Marie-Therese Fr{\"o}hlich-Wyder and H Bachmann and M. G. Casey},
  year={2002}
}
Thermophilic lactic acid bacteria, propionibacteria (PAB) and facultatively heterofermentative lactobacilli (FHL) form the main flora of Swiss-type cheeses. The aim of this work was to investigate their interactions and impact on product quality, and in particular on the de- fect of late fermentation. For this purpose Emmental model cheeses were produced according to a twice-replicated 2 4 full factorial experimental design. The four factors were: (1) The type of cultures of PAB, one with a… CONTINUE READING

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