Growth of Lactobacillus casei ATCC 334 on complex energy sources found in ripening Cheddar Cheese in a chemically defined media

Authors

J. L. Steele
M. Budinich
Jeff Broadbent, Utah State UniversityFollow

Document Type

Presentation

Journal/Book Title/Conference

9th International Symposium on Lactic Acid Bacteria: Health, Evolution, and Systems Biology

Publication Date

2008

Recommended Citation

Steele, J.L. M. Budinich, and J.R. Broadbent. 2008. Growth of Lactobacillus casei ATCC 334 on complex energy sources found in ripening Cheddar Cheese in a chemically defined media. presentation presentation for the 9th International Symposium on Lactic Acid Bacteria: Health, Evolution, and Systems Biology. August 31-September 4, Egmond aan Zee, The Netherlands.