Bouksaim, M <br/><br/>
Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.  [electronic resource] 

 -  International journal of food microbiology  Sep 2000 
 - 141-56 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/s0168-1605(00)00295-6  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese<br/>Colony Count, Microbial<br/>Fermentation<br/>Immunohistochemistry<br/>Lactococcus lactis--metabolism<br/>Nisin--analogs & derivatives<br/>Time Factors