Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain of Bifidobacterium animalis subspecies lactis in Cheddar cheese

Agriculture & Biology

• Bifidobacterium animalis 98%
• Bifidobacterium longum 88%
• Cheddar cheese 82%
• cheeses 60%
• Bifidobacterium 24%
• cheesemaking 12%
• viability 12%
• mixed culture 11%
• cold stress 5%
• cells 5%
• lactic acid 4%
• organic acids and salts 4%
• centrifugation 4%
• acetic acid 4%
• inoculum 4%
• survival rate 4%
• manufacturing 4%
• fermentation 3%
• acids 2%

Medicine & Life Sciences

• Bifidobacterium animalis 100%
• Bifidobacterium longum 98%
• Cheese 82%
• Bifidobacterium 19%
• Acids 5%
• Cell Count 5%
• Cold-Shock Response 5%
• Acetic Acid 4%
• Centrifugation 4%
• Fermentation 3%
• Lactic Acid 3%