Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters

Autochthonous lactic acid bacteria (LAB) play a key role in the development of cheese flavor. As the pasteurization treatment on raw milk causes the elimination of LAB, secondary starter cultures are used in cheese manufacture to obtain cheeses with improved and standardized flavors. In this work, s...

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Detalles Bibliográficos
Autores principales: Levante, Alessia, Bancalari, Elena, Tambassi, Martina, Lazzi, Camilla, Neviani, Erasmo, Gatti, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022476/
https://www.ncbi.nlm.nih.gov/pubmed/31963444
http://dx.doi.org/10.3390/microorganisms8010128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022476/
https://www.ncbi.nlm.nih.gov/pubmed/31963444
http://dx.doi.org/10.3390/microorganisms8010128

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