Microbiota of Sardinian Goat's Milk and Preliminary Characterization of Prevalent LAB Species for Starter or Adjunct Cultures Development

This work was performed to study the microbiota of raw goat's milk (67 samples) collected in different areas of Sardinia, in order to select autochthonous lactic acid bacteria (LAB) strains for use in goat cheese manufacturing. Total mesophilic bacteria ranged between 10(5) and 10(7) cfu/mL; me...

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Detalles Bibliográficos
Autores principales: Pisano, Maria Barbara, Deplano, Maura, Fadda, Maria Elisabetta, Cosentino, Sofia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6644507/
https://www.ncbi.nlm.nih.gov/pubmed/31360718
http://dx.doi.org/10.1155/2019/6131404

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6644507/
https://www.ncbi.nlm.nih.gov/pubmed/31360718
http://dx.doi.org/10.1155/2019/6131404

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