Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.

@article{Swearingen2001IsolationCA,
  title={Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.},
  author={P A Swearingen and D J O'sullivan and Joseph John Warthesen},
  journal={Journal of dairy science},
  year={2001},
  volume={84 1},
  pages={50-9}
}
To determine whether adventitious nonstarter lactic acid bacteria (NSLAB) might affect cheese flavor and quality, we studied a population of NSLAB present in 30 premium quality Cheddar cheeses (3-mo ripened) produced at a commercial facility in the United States. DNA fingerprinting analysis with a sensitive strategy for arbitrary priming polymerase chain… CONTINUE READING