A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods

Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Frequently applied to industrial productions, selected s...

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Detalles Bibliográficos
Autores principales: Chessa, Luigi, Paba, Antonio, Dupré, Ilaria, Daga, Elisabetta, Fozzi, Maria Carmen, Comunian, Roberta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10142512/
https://www.ncbi.nlm.nih.gov/pubmed/37110245
http://dx.doi.org/10.3390/microorganisms11040823

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10142512/
https://www.ncbi.nlm.nih.gov/pubmed/37110245
http://dx.doi.org/10.3390/microorganisms11040823

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