2014•International Journal of Food MicrobiologyRequires access

Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation

Émilie Desfossés-Foucault, Gisèle LaPointe, Denis Roy

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Key concepts: Lactococcus lactis, Lactobacillus paracasei, Bacteria, Cheese ripening, Biology, Lactic acid, Lactobacillus, Lactobacillus helveticus

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Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation — Research Paper | ScholarLens