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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...

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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

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