Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns

The present study is focused on the safety, technological characteristics, and probiotic evaluation of Enterococcus species from different artisanal raw milk dairy products, mainly cheeses with ripening. Apart from proteolytic and lipolytic activities, most enterococci show the ability to metabolize...

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Detalles Bibliográficos
Autores principales: Terzić-Vidojević, Amarela, Veljović, Katarina, Popović, Nikola, Tolinački, Maja, Golić, Nataša
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624194/
https://www.ncbi.nlm.nih.gov/pubmed/34829034
http://dx.doi.org/10.3390/foods10112753

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624194/
https://www.ncbi.nlm.nih.gov/pubmed/34829034
http://dx.doi.org/10.3390/foods10112753

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