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Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain of Bifidobacterium animalis subspecies lactis in Cheddar cheese
M. Scheller,
D. J. O'Sullivan
Food Science and Nutrition
Research output
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Contribution to journal
›
Article
›
peer-review
21
Scopus citations
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Dive into the research topics of 'Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain of Bifidobacterium animalis subspecies lactis in Cheddar cheese'. Together they form a unique fingerprint.
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Keyphrases
Comparative Analysis
100%
Cheese
100%
Bifidobacterium Longum
100%
Cheddar Cheese
100%
Lactis
100%
Bifidobacterium Animalis
100%
BB-12
54%
Bifidobacterium
36%
Cheese Ripening
27%
Cheese Production
27%
Mixed Culture
18%
Sublethal Effects
18%
Fermentation
9%
Moisture
9%
Metabolic
9%
Organic Acids
9%
Commercially Available
9%
Detection Rate
9%
Viable Cells
9%
Statistical Significance
9%
Centrifugation
9%
Decline Rate
9%
Survival Rate
9%
Cell Count
9%
Acetic Acid
9%
Inoculum
9%
Lactic Acid
9%
Sublethal
9%
Moisture Level
9%
Food Science
Cheddar Cheese
100%
Bifidobacterium animalis
100%
Bifidobacteria
100%
Cheese Making Technology
33%
Cheese Ripening
33%
Lactic Acid
16%
Carboxylate
16%