Inhibition of Clostridium activities in silage and cheese using anticlostridial Lactobacillus Isolated from Danish semi-hard cheese

Landbrug og biologi

• anti-infective agents 4%
• cheese milk 7%
• cheese ripening 7%
• cheesemaking 6%
• cheeses 63%
• Clostridia 14%
• Clostridium 77%
• gases 4%
• grass silage 13%
• heat tolerance 5%
• Lactobacillus 64%
• milk fat 5%
• mixed culture 12%
• pasteurization 12%
• polymerase chain reaction 4%
• ripening 4%
• screening 3%
• semisoft cheeses 100%
• silage 66%
• silage fermentation 8%
• specific gravity 6%
• temperature 2%