Modification of fast-slow differential agar medium for selective isolation of potential starter lactic acid bacteria from cheese

Starter Lactic Acid Bacteria (LAB) are responsible for converting lactose to lactic acid during cheese manufacturing and, as a result, play a critical role in defining the attributes of the final product. There is great interest in isolating novel starter LAB strains to provide alternatives to exist...

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Detalles Bibliográficos
Autores principales: Güley, Ziba, Fallico, Vincenzo, Beresford, Tom
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Method Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9685349/
https://www.ncbi.nlm.nih.gov/pubmed/36438855
http://dx.doi.org/10.1016/j.mex.2022.101922

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9685349/
https://www.ncbi.nlm.nih.gov/pubmed/36438855
http://dx.doi.org/10.1016/j.mex.2022.101922

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