Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses

AIM: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening. MATERIALS AND METHODS: A total of 24 samples were isolated from 8 types of traditional cheeses in West Azerbaijan, Iran...

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Detalles Bibliográficos
Autores principales: Ehsani, A., Hashemi, M., Afshari, A., Aminzare, M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5993754/
https://www.ncbi.nlm.nih.gov/pubmed/29915515
http://dx.doi.org/10.14202/vetworld.2018.726-730

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5993754/
https://www.ncbi.nlm.nih.gov/pubmed/29915515
http://dx.doi.org/10.14202/vetworld.2018.726-730

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