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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| 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 |