Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity

Ezine cheese is a non-starter and long-ripened cheese produced in the Mount of Ida region of Çanakkale, Turkey, with a protected designation of origin status. Non-starter lactic acid bacteria (NSLAB) have a substantial effect on the quality and final sensorial characteristics of long-ripened cheeses...

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Detalles Bibliográficos
Autores principales: Uymaz, Başar, Akçelik, Nefise, Yüksel, Zerrin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837903/
https://www.ncbi.nlm.nih.gov/pubmed/31728449
http://dx.doi.org/10.5851/kosfa.2019.e71

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837903/
https://www.ncbi.nlm.nih.gov/pubmed/31728449
http://dx.doi.org/10.5851/kosfa.2019.e71

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