Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria

Journal Article Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria Get access B. Ganesan, B. Ganesan Dairy Technology and Innovation Laboratory Western Dairy Center Utah State University Logan UT USADepartment of Nutrition, Dietetics, and Food Sciences Utah State University Logan UT USA Correspondence Balasubramanian Ganesan, Dairy Technology and Innovation Laboratory, Western Dairy Center, Utah State University, 8700 Old Main Hill, Logan, UT 84322, USA. E‐mail: g.balsu@usu.edu; and Bart C. Weimer, University of California, Davis School of Veterinary Medicine 1089 Veterinary Medicine Dr. VM3B, Room 4023 Davis, CA 95616, USA. E‐mail: bcweimer@ucdavis.edu Search for other works by this author on: Oxford Academic Google Scholar B.C. Weimer, B.C. Weimer Department of Population Health and Reproduction University of California Davis CA USA Search for other works by this author on: Oxford Academic Google Scholar J. Pinzon, J. Pinzon Department of Population Health and Reproduction University of California Davis CA USA Search for other works by this author on: Oxford Academic Google Scholar N. Dao Kong, N. Dao Kong Department of Population Health and Reproduction University of California Davis CA USA Search for other works by this author on: Oxford Academic Google Scholar G. Rompato, G. Rompato Center for Integrated BioSystems Utah State University Logan UT USA Search for other works by this author on: Oxford Academic Google Scholar C. Brothersen, C. Brothersen Dairy Technology and Innovation Laboratory Western Dairy Center Utah State University Logan UT USADepartment of Nutrition, Dietetics, and Food Sciences Utah State University Logan UT USA Search for other works by this author on: Oxford Academic Google Scholar D.J. McMahon D.J. McMahon Dairy Technology and Innovation Laboratory Western Dairy Center Utah State University Logan UT USADepartment of Nutrition, Dietetics, and Food Sciences Utah State University Logan UT USA Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 116, Issue 6, 1 June 2014, Pages 1642–1656, https://doi.org/10.1111/jam.12482 Published: 01 June 2014 Article history Received: 08 October 2013 Revision received: 06 January 2014 Accepted: 12 February 2014 Published: 01 June 2014