TY  - JOUR
AU  - Martín Cabrejas, Izaskun
AU  - Langa, Susana 
AU  - Gaya, Pilar 
AU  - Rodríguez, Eva 
AU  - Landete, José María 
AU  - Medina, Margarita 
AU  - Arqués Orobón, Juan Luis
PY  - 2017
DO  - 10.1007/s13197-017-2563-2
SN  - 0022-1155
UR  - https://hdl.handle.net/20.500.14352/99616
T2  - Journal of Food Science and Technology
AB  - Cheeses manufactured from pasteurized milk supplemented with glycerol and reuterin-producing Lactobacillus reuteri INIA P572 as adjunct to the commercial starter culture were analysed in order to optimize a biopreservation strategy. The highest...
LA  - eng
M2  - 1346
KW  - Cheese
KW  - In situ reuterin production
KW  - Lactobacillus reuteri
KW  - Bioprotectioncultivo iniciador
TI  - Optimization of reuterin production in cheese by Lactobacillus reuteri
T2  - Optimización de la producción de reuterina en quesos por Lactobacillus reuteri
TY  - journal article
VL  - 54
ER  -