Heat resistance of Lactobacillus spp. isolated from Cheddar cheese
Open Access
- 1 August 1999
- journal article
- research article
- Published by Oxford University Press (OUP) in Letters in Applied Microbiology
- Vol. 29 (2) , 136-140
- https://doi.org/10.1046/j.1365-2672.1999.00607.x
Abstract
Mesophilic Lactobacillus spp. are the dominant organisms in mature Cheddar cheese. The heat resistance of broth grown cultures of Lactobacillus plantarum DPC1919 at temperatures between 50 and 57·5 °...Keywords
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