Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making

The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and enzymatic activities, suitable as adjunct culture for the Provola dei Nebrodi cheese production. One hundred and twenty-one lactic acid bacteria, isolated from traditional Provola dei Nebr...

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Detalles Bibliográficos
Autores principales: Randazzo, Cinzia Lucia, Liotta, Luigi, Angelis, Maria De, Celano, Giuseppe, Russo, Nunziatina, Hoorde, Koenraad Van, Chiofalo, Vincenzo, Pino, Alessandra, Caggia, Cinzia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7829852/
https://www.ncbi.nlm.nih.gov/pubmed/33467737
http://dx.doi.org/10.3390/microorganisms9010179

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7829852/
https://www.ncbi.nlm.nih.gov/pubmed/33467737
http://dx.doi.org/10.3390/microorganisms9010179

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