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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

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