2006•International Journal of Food MicrobiologyRequires access

Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese

Michael Phillips, Kasipathy Kailasapathy, L.T. Tran

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Key concepts: Probiotic, Food science, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus paracasei, Biology, Microbiology, Bacteria

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Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese — Research Paper | ScholarLens