Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate
Donald J. McMahon, Kate B. Sorensen, Matthew J. Domek, Xin Dai, Prateek Sharma, T. S. Oberg, C. J. Oberg
Abstract
as well autolysis of the starter culture that would provide a supply of ribose that can promote growth of Pa. wasatchensis.
Topics & Concepts
Food scienceChemistryStarterLactoseSaltingSodiumGalactoseSalt (chemistry)BiochemistryOrganic chemistryProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesBacteriophages and microbial interactions