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2008•International Journal of Food MicrobiologyRequires access

Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses

Muriel Charlet, Gabriel Duboz, F. Faurié, Jean‐Luc Le Quéré, Françoise Berthier

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Key concepts: Lactobacillus helveticus, Streptococcus thermophilus, Starter, Lactobacillus, Food science, Fermentation starter, Thermophile, Biology

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Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses — Research Paper | ScholarLens