Use of a Nisin-Producing Starter Culture Suitable for Cheddar Cheese Manufacture
Open Access
- 1 September 1992
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 75 (9) , 2353-2363
- https://doi.org/10.3168/jds.s0022-0302(92)77995-8
Abstract
No abstract availableKeywords
This publication has 29 references indexed in Scilit:
- The effect of nisin‐sodium chloride interactions on the outgrowth of Bacillus licheniformis sporesJournal of Applied Bacteriology, 1985
- NisinPublished by Elsevier ,1981
- Structure of nisinJournal of the American Chemical Society, 1971
- A preliminary investigation of the importance of clostridia in the production of rancid flavour in Cheddar cheeseJournal of Dairy Research, 1966
- Estimation of nisin in foodsJournal of the Science of Food and Agriculture, 1964
- THE DEVELOPMENT AND USE OF NISINJournal of Applied Bacteriology, 1955
- 477. Action inhibitrice des streptocoques producteurs de nisine sur le développement des sporulés anaérobies dans le fromage de Gruyère fonduJournal of Dairy Research, 1952
- 446. A note on the inhibition of an anaerobic sporeformer in Swiss-type cheese by a nisin-producing streptococcusJournal of Dairy Research, 1951
- FURTHER OBSERVATIONS ON AN INHIBITORY SUBSTANCE (NISIN) FROM LACTIC STREPTOCOCCIPublished by Elsevier ,1947
- A Powerful Inhibitory Substance Produced by Group N StreptococciNature, 1944