Fifteen cultures of high-temperature streptococci and lactobacilli were evaluated for their effects on development of pink discoloration in Romano cheese. Certain strains of lactobacilli used as starter cultures were found to be consistently associated with appearance of the discoloration,
No takes yet. Share an insight, caveat, or question.
Shannon et al. (1969) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: