Addition of Probiotic Bacteria Modifies the Biodiversity of Other Lactic Acid Bacteria in Cheddar Cheese

Authors

B. Ganesan
B. C. Weimer
G. Rompato
J. Pinzon
P. Desai
C. Brothersen
Donald J. McMahon, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

93

Publication Date

2010

First Page

806

Recommended Citation

Ganesan, B., B. C. Weimer, G. Rompato, J. Pinzon, P. Desai, C. Brothersen and D. J. McMahon. 2010. Addition of probiotic bacteria modifies the biodiversity of other lactic acid bacteria in Cheddar cheese. American Dairy Science Association Annual Meeting, J. Dairy Sci. 93 (E-Suppl. 1):806 (Abstract 953)