Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking

The microbial ecology fundamentals of raw milk and long-ripened cheeses consist of a complex interaction between starter lactic acid bacteria (SLAB) and non-starter LAB (NSLAB). Although NSLAB aromatic properties are paramount, other phenotypic traits need to be considered for their use as adjunct c...

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Detalles Bibliográficos
Autores principales: Bettera, Luca, Levante, Alessia, Bancalari, Elena, Bottari, Benedetta, Cirlini, Martina, Neviani, Erasmo, Gatti, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648420/
https://www.ncbi.nlm.nih.gov/pubmed/37959068
http://dx.doi.org/10.3390/foods12213949

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648420/
https://www.ncbi.nlm.nih.gov/pubmed/37959068
http://dx.doi.org/10.3390/foods12213949

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