Improvement of the resistance of Lactobacillus delbrueckii ssp. bulgaricus to freezing by natural selection
- Author
- MONNET, C1 ; BEAL, C1 ; CORRIEU, G1
[1] Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires, Institut National de la Recherche Agronomique, 78850 Thiverval-Grignon, France - Source
Journal of dairy science. 2003, Vol 86, Num 10, pp 3048-3053, 6 p ; ref : 27 ref
- CODEN
- JDSCAE
- ISSN
- 0022-0302
- Scientific domain
- Food science technology; Biotechnology; Animal sciences, zootechny, veterinary medicine
- Publisher
- American Dairy Science Association, Savoy, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Lactobacillus acidifying activity freezing lactic acid bacteria
- Keyword (fr)
- Acidification Congélation Lactobacillus delbrueckii Sensibilité résistance Sélection naturelle Bactérie lactique Bactérie Lactobacillaceae Traitement thermique
- Keyword (en)
- Acidification Freezing Lactobacillus delbrueckii Sensitivity resistance Natural selection Lactic acid bacteria Bacteria Lactobacillaceae Heat treatment
- Keyword (es)
- Acidificación Congelación Lactobacillus delbrueckii Sensibilidad resistencia Selección natural Bacteria láctica Bacteria Lactobacillaceae Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15193576
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3168/jds.S0022-0302(03)73904-6 
https://dx.doi.org/10.3168/jds.S0022-0302(03)73904-6
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