Characterization of the Microbial Diversity and Chemical Composition of Gouda Cheese Made by Potential Probiotic Strains as an Adjunct Starter Culture

Agriculture & Biology

• Gouda cheese 100%
• starter cultures 67%
• probiotics 57%
• chemical composition 46%
• peptides 20%
• cheeses 19%
• ripening 17%
• Streptococcaceae 17%
• Lactobacillus fermentum 13%
• Leuconostoc 13%
• formic acid 11%
• propionic acid 11%
• Lactobacillus plantarum 10%
• Lactobacillus 9%
• lactic acid bacteria 9%
• physicochemical properties 7%

Medicine & Life Sciences

• Cheese 78%
• Probiotics 64%
• Streptococcaceae 18%
• Leuconostoc 16%
• Lactobacillus fermentum 16%
• Lactobacillus plantarum 14%
• propionic acid 13%
• Peptide Fragments 13%
• formic acid 13%
• Peptides 12%
• Lactobacillales 12%
• Lactobacillus 11%

Chemical Compounds

• Strain 42%
• Peptide 17%
• Propionic Acid 10%
• Formic Acid 8%
• Bioactivity 7%