Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”

Microbial characterization of two Italian traditional cheeses, Giuncata and Caciotta Leccese, was carried out, with the aim to isolate autochthonous bacterial strains to be used as starters to improve and standardize the quality of these cheeses. More than 400 bacterial isolates were found, using PC...

Descripción completa

Detalles Bibliográficos
Autores principales: Fusco, Vincenzina, Quero, Grazia Marina, Poltronieri, Palmiro, Morea, Maria, Baruzzi, Federico
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769867/
https://www.ncbi.nlm.nih.gov/pubmed/31540237
http://dx.doi.org/10.3390/foods8090412

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769867/
https://www.ncbi.nlm.nih.gov/pubmed/31540237
http://dx.doi.org/10.3390/foods8090412

Ejemplares similares