Improvement of the Resistance of Lactobacillus delbrueckii ssp. bulgaricus to Freezing by Natural Se...
Improvement of the Resistance of Lactobacillus delbrueckii ssp. bulgaricus to Freezing by Natural Selection
About this item
Full title
Author / Creator
Monnet, C. , Béal, C. and Corrieu, G.
Publisher
Savoy, IL: Elsevier Inc
Journal title
Language
English
Formats
Publication information
Publisher
Savoy, IL: Elsevier Inc
Subjects
More information
Scope and Contents
Contents
Lactic acid bacteria are often produced as frozen or freeze-dried cultures that can be used for the direct inoculation of milk in cheese and fermented milk production processes. The objective of this study was to investigate whether the resistance of Lactobacillus delbrueckii ssp. bulgaricus to freezing could be improved by natural selection. Three...
Alternative Titles
Full title
Improvement of the Resistance of Lactobacillus delbrueckii ssp. bulgaricus to Freezing by Natural Selection
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_71341454
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_71341454
Other Identifiers
ISSN
0022-0302
E-ISSN
1525-3198
DOI
10.3168/jds.S0022-0302(03)73904-6
