Describing the Fate of Autochthonous Lactic Acid Bacteria in Artisanal Goat’s Raw Milk Cheeses during Storage: An Omnibus Modelling Approach

Artisanal fermented products constitute a worthwhile source of autochthonous lactic acid bacteria (LAB) with biopreservative, technological and organoleptic potential. This study aimed to characterize the fate of autochthonous LAB in artisanal goat’s raw milk fresh cheeses at different temperatures...

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Autors principals:	Olga María Bonilla-Luque, Arícia Possas, Úrsula Gonzales-Barron, Vasco Cadavez, Youssef Ezzaky, Antonio Valero
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-10-01
Col·lecció:	Biology and Life Sciences Forum
Matèries:	biopreservation predictive microbiology fermentation validation
Accés en línia:	https://www.mdpi.com/2673-9976/26/1/47
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