An ecophysiological study of starter streptococci

Roelf Otto

Research output: ThesisThesis fully internal (DIV)

101 Downloads (Pure)

Abstract

Cheese starter cultures used for the production of Gouda cheese consist of a mixture of strains of S. cremoris, S. lactis, S. diacetylactis and Leuconostoc spp. The exact ratio between the strains is unknown and changes on subculturing. ... Zie: Summary
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • University of Groningen
Supervisors/Advisors
  • Veldkamp, Hans, Supervisor, External person
  • Konings, Wilhelmus, Co-supervisor
Award date11-May-1981
Place of Publication[Groningen]
Publisher
Publication statusPublished - 1981

Keywords

  • Melkzuurbacterièen, Streptokokken, Kaasbereiding
  • Proefschriften (vorm)
  • bacteriologie (biologie);

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