Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese

The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes’ milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and m...

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Detalles Bibliográficos
Autores principales: Pisano, Maria Barbara, Rosa, Antonella, Putzu, Danilo, Cesare Marincola, Flaminia, Mossa, Valentina, Viale, Silvia, Fadda, Maria Elisabetta, Cosentino, Sofia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7609418/
https://www.ncbi.nlm.nih.gov/pubmed/33193226
http://dx.doi.org/10.3389/fmicb.2020.583745

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7609418/
https://www.ncbi.nlm.nih.gov/pubmed/33193226
http://dx.doi.org/10.3389/fmicb.2020.583745

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