Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli

Keyphrases

• Cell Incubation 20%
• Cheddar Cheese 100%
• Cheese Ripening 20%
• Lactobacillus Rhamnosus 20%
• Lactobacillus Zeae 20%
• Non-starters 100%
• Plantarum 40%
• Reductive Tricarboxylic Acid Cycle 20%
• Succinate Production 100%

Agricultural and Biological Sciences

• Cheddar Cheese 100%
• Cheese Making Technology 50%
• Cheese Ripening 50%
• Lactobacillus rhamnosus 50%
• Lactobacillus zeae 50%
• Tricarboxylic Acid Cycle 50%

Food Science

• Aspartic Acid 14%
• Cheese Making Technology 14%
• Lactobacillus 100%