Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses

BACKGROUND: Fresh milk and natural environmental conditions are used to produce traditional cheeses. Such cheeses are produced by dozens of different types of microbes. Non-starter lactobacilli are the most responsible genus of lactic acid bacteria exhibiting key technological and health promoting t...

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Detalles Bibliográficos
Autores principales: Zommara, Mohsen, El-Ghaish, Shady, Haertle, Thomas, Chobert, Jean-Marc, Ghanimah, Mohamed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2023
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10238244/
https://www.ncbi.nlm.nih.gov/pubmed/37270482
http://dx.doi.org/10.1186/s12866-023-02890-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10238244/
https://www.ncbi.nlm.nih.gov/pubmed/37270482
http://dx.doi.org/10.1186/s12866-023-02890-1

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