Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses. (Q43025460)
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scientific article published on 10 September 2008
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses. |
scientific article published on 10 September 2008 |
Statements
Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses (English)
Lactobacillus helveticus
1 reference
Lactobacillus delbrueckii
1 reference
Streptococcus thermophilus
1 reference
Muriel Charlet
Gabriel Duboz
Francis Faurie
Françoise Berthier
10 September 2008