ScholarLens Back to search
2010•Digital Commons - USU (Utah State University)Requires access

Addition of Probiotic Bacteria Modifies the Biodiversity of Other Lactic Acid Bacteria in Cheddar Cheese

Balasubramanian Ganesan, Bart C. Weimer, G. Rompato, Janneth Pinzon, P. B. Desai, Carl Brothersen, Donald J. McMahon

Open publisher page 0 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Bacteria, Lactic acid, Probiotic, Food science, Chemistry, Microbiology, Biology, Genetics

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Addition of Probiotic Bacteria Modifies the Biodiversity of Other Lactic Acid Bacteria in Cheddar Cheese — Research Paper | ScholarLens