Source:http://linkedlifedata.com/resource/pubmed/id/11849510
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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
2
|
| pubmed:dateCreated |
2002-2-18
|
| pubmed:abstractText |
This work was carried out to study the acid production by Lactococcus lactis subsp. lactis strains isolated from goat's milk and goat cheese (Valdeteja variety) in order to select a suitable starter culture for industrial goat cheese manufacturing.
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:chemical | |
| pubmed:status |
MEDLINE
|
| pubmed:issn |
0266-8254
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:volume |
34
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
134-8
|
| pubmed:dateRevised |
2006-11-15
|
| pubmed:meshHeading |
pubmed-meshheading:11849510-Animals,
pubmed-meshheading:11849510-Cheese,
pubmed-meshheading:11849510-Culture Media,
pubmed-meshheading:11849510-Food Microbiology,
pubmed-meshheading:11849510-Goats,
pubmed-meshheading:11849510-Hydrogen-Ion Concentration,
pubmed-meshheading:11849510-Lactic Acid,
pubmed-meshheading:11849510-Lactococcus lactis,
pubmed-meshheading:11849510-Milk
|
| pubmed:year |
2002
|
| pubmed:articleTitle |
Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese.
|
| pubmed:affiliation |
Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de León, Campus Universitario de Vegazana, s/n. 24071, León, Spain. dhtcac@unileon.es
|
| pubmed:publicationType |
Journal Article,
Comparative Study,
Research Support, Non-U.S. Gov't,
Evaluation Studies
|