Effects of the Autochthonous Probiotic Bacteria <i>Lactobacillus plantarum</i> B and <i>Lactococcus lactis</i> Subsp. <i>lactis</i> S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)

This study aims to determine the effects of the autochthonous probiotic bacteria <i>Lactobacillus plantarum</i> B (currently <i>Lactiplantibacillus plantarum</i>) and <i>Lactococcus lactis</i> subsp. <i>lactis</i> S1 on proteolysis during the ripening of Sir iz mišine—a Croatian cheese which ripens...

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Autores principales:	Marija Vrdoljak, Milna Tudor Kalit, Iva Dolenčić Špehar, Biljana Radeljević, Marko Jelić, Sandra Mandinić, Jadranka Frece, Samir Kalit
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2022-08-01
Colección:	Fermentation
Materias:	Sir iz mišine cheese in a lambskin sack ripening proteolysis probiotic bacteria <i>Lactobacillus plantarum</i> B
Acceso en línea:	https://www.mdpi.com/2311-5637/8/8/382
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