Development of functional lactobacilli-propionibacteria cocultures for biopreservation of Mexican fresch cheeses

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Author
Saxer, Samuel
Date
2011
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-007316948
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Lacroix, Christophe
Examiner: Elsser-Gravesen, Dieter
Publisher
ETH Zürich
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
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