"Growth of Lactobacillus casei ATCC 334 on complex energy sources found in ripening Cheddar Cheese in a chemically defined media" by J. L. Steele

Presentation

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

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

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

Document Type

Presentation

Publication Date

1-1-2008

Disciplines

Life Sciences and
Nutrition

Citation Information

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.