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Characterization of the interaction between Lactobacillus helveticus and Propionibacterium in Swiss cheese.


Description

Swiss cheese makers report that some combinations of Lactobacillus helveticus and Propionibacterium freudenreichii cultures result in poor eye and Flavor formation, whereas other combinations perform well. The objectives were to develop a rapid method to predict successful strain pairings and to evaluate peptide metabolism by P. freudenreichii.