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Inhibition of lactic organisms by cheese starter cultures



Inhibition of lactic organisms by cheese starter cultures



Proc. Soc. Amer. Bact, 52-53



The effect of cheese starter cultures on the growth of Lactobacillus casei and other lactic acid bacteria was observed to determine the influence of the starter bacteria on the subsequent growth of cheese ripening organisms. It was shown that 8 strains of Streptococcus lactis, one of Str. cremoris and 3 commercial cheese starters inhibited 8 strains of L. casei to varying degrees.

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Accession: 013739888

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