Indigenous Lactic Acid Bacteria Isolated from Raw Graviera Cheese and Evaluation of Their Most Important Technological Properties

The aim of the present study was to characterize LAB isolates from raw-milk cheeses, to evaluate some of their technological properties and to select a few ‘wild’ LAB strains that could potentially be used as starter cultures. LAB strains were isolated and identified from raw milk, curd, and cheese...

Descripción completa

Detalles Bibliográficos
Autores principales: Psomas, Evdoxios, Sakaridis, Ioannis, Boukouvala, Evridiki, Karatzia, Maria-Anastasia, Ekateriniadou, Loukia V., Samouris, Georgios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858605/
https://www.ncbi.nlm.nih.gov/pubmed/36673462
http://dx.doi.org/10.3390/foods12020370

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858605/
https://www.ncbi.nlm.nih.gov/pubmed/36673462
http://dx.doi.org/10.3390/foods12020370

Ejemplares similares