Development of functional lactobacilli-propionibacteria cocultures for biopreservation of Mexican fresch cheeses
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Author / Producer
Date
2011
Publication Type
Doctoral Thesis
ETH Bibliography
yes
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published
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Examiner : Lacroix, Christophe
Examiner : Elsser-Gravesen, Dieter
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Journal / series
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Pages / Article No.
Publisher
ETH Zürich
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Subject
LEBENSMITTELKONSERVIERUNG DURCH FERMENTATION + FERMENTIERTE LEBENSMITTEL (LEBENSMITTELINDUSTRIE); MICROBIAL FOOD ADDITIVES, PROTECTIVE AND STARTER CULTURES (FOOD INDUSTRY); PROPIONIBACTERIUM (MIKROBIOLOGIE); LACTOBACILLUS (MICROBIOLOGY); KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE; FRESH SOFT CHEESE + FRESH SOFT CHEESES (CHEESEMAKING); MIKROBIELLE LEBENSMITTELZUSÄTZE, STARTER- UND SCHUTZKULTUREN (LEBENSMITTELINDUSTRIE); CHEESE BIOLOGY + CHEESE MICROBIOLOGY; FOOD PRESERVERATION BY FERMENTATION + FERMENTED FOODS (FOOD INDUSTRY); PROPIONIBACTERIUM (MICROBIOLOGY); LACTOBACILLUS (MIKROBIOLOGIE); FRISCHE WEICHKÄSE + FRISCHKÄSE (KÄSEHERSTELLUNG)
Organisational unit
03626 - Lacroix, Christophe (emeritus) / Lacroix, Christophe (emeritus)
02350 - Dep. Umweltsystemwissenschaften / Dep. of Environmental Systems Science