Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses

Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal c...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Gustavo L. C. Valente, Leonardo B. Acurcio, Ranier C. Figueiredo, Felipe M. Sant'Anna, Rommel F. Brito, Luigi P. V. Freitas, Andréia M. Silva, Marcelo R. Souza, Cláudia F. A. M. Penna
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	ISEKI_Food Association (IFA) 2021-10-01
سلاسل:	International Journal of Food Studies
الموضوعات:	Lactic acid bacteria Probiotics Food quality Milk and dairy products Fermentation
الوصول للمادة أونلاين:	https://www.iseki-food-ejournal.com/article/91
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!