Blar i Faculty of Science and Technology (RealTek) på forfatter "Faye, Therese"
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A study of potential energy sources used by cheese ripening bacteria
Moe, Kim Marius (PhD Thesis;2012:21, Doctoral thesis, 2012)Non-starter lactic acid bacteria (NSLAB) continue to grow in cheese during ripening even though lactose and its monosaccharide moieties (glucose and galactose (Gal)) are depleted. This indicates that the NSLAB are able to ...