Salt Tolerance of Cheese Culture <i>Lactococcus lactis</i> R-604 as Influenced by Prior Salt Exposure and Lactose Deprivation

Journals Menu

Follow SCIRP

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Salt Tolerance of Cheese Culture Lactococcus lactis R-604 as Influenced by Prior Salt Exposure and Lactose Deprivation"
written by Ernesto E. Gonzalez, Kayanush Aryana,
published by Food and Nutrition Sciences, Vol.9 No.6, 2018

has been cited by the following article(s):

No relevant information.

Follow SCIRP

[1]	In Vitro evaluation of probiotic properties of lactic acid bacteria strains isolated from juçara fruit native to the Atlantic Forest Semina: Ciências Agrárias, 2024 DOI:10.5433/1679-0359.2024v45n5p1443