Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation. Lactic acid bacteria (LAB) play an essential role in traditional cheese making, either as starter cultures that cause the...

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Detalles Bibliográficos
Autores principales: Coelho, Márcia C., Malcata, Francisco Xavier, Silva, Célia C. G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368153/
https://www.ncbi.nlm.nih.gov/pubmed/35954043
http://dx.doi.org/10.3390/foods11152276

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368153/
https://www.ncbi.nlm.nih.gov/pubmed/35954043
http://dx.doi.org/10.3390/foods11152276

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