Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB originate from the farm and dairy environment, becoming natural contaminants of raw milk where they...

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Detalles Bibliográficos
Autores principales: Bettera, Luca, Levante, Alessia, Bancalari, Elena, Bottari, Benedetta, Gatti, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9878191/
https://www.ncbi.nlm.nih.gov/pubmed/36713157
http://dx.doi.org/10.3389/fmicb.2022.1092224

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9878191/
https://www.ncbi.nlm.nih.gov/pubmed/36713157
http://dx.doi.org/10.3389/fmicb.2022.1092224

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