Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture

A total of 26 lactic acid bacteria isolates from both Italian and Brazilian cheeses were tested for their use in cheesemaking. Isolates were screened for salt tolerance, exopolysaccharide and diacetyl production, lipolytic, acidifying, and proteolytic activities. In addition, the aminopeptidase (Pep...

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Detalles Bibliográficos
Autores principales: Nicosia, Fabrizio Domenico, Pino, Alessandra, Maciel, Guilherme Lembi Ramalho, Sanfilippo, Rosamaria Roberta, Caggia, Cinzia, de Carvalho, Antonio Fernandes, Randazzo, Cinzia Lucia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048630/
https://www.ncbi.nlm.nih.gov/pubmed/36981081
http://dx.doi.org/10.3390/foods12061154

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048630/
https://www.ncbi.nlm.nih.gov/pubmed/36981081
http://dx.doi.org/10.3390/foods12061154

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