Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

The aim of the current study was to isolate indigenous lactic acid bacteria (LAB) from traditional Greek cheeses and assess their biochemical, technological, and functional characteristics, so as to develop novel cultures with multi-functional properties. Hence, 109 LAB isolates were recovered from...

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Detalles Bibliográficos
Autores principales: Kamarinou, Christina S., Papadopoulou, Olga S., Doulgeraki, Agapi I., Tassou, Chrysoula C., Galanis, Alex, Chorianopoulos, Nikos G., Argyri, Anthoula A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8875946/
https://www.ncbi.nlm.nih.gov/pubmed/35208701
http://dx.doi.org/10.3390/microorganisms10020246

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8875946/
https://www.ncbi.nlm.nih.gov/pubmed/35208701
http://dx.doi.org/10.3390/microorganisms10020246

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