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...

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Библиографические подробности

Главные авторы:	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
Формат:	Artigo
Язык:	Inglês
Опубликовано:	ISEKI_Food Association (IFA) 2021-10-01
Серии:	International Journal of Food Studies
Предметы:	Lactic acid bacteria Probiotics Food quality Milk and dairy products Fermentation
Online-ссылка:	https://www.iseki-food-ejournal.com/article/91
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