Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a <i>Lacticaseibacillus paracasei</i> Autochthonous Culture

This study focused on the characterization of lactic acid bacteria (LAB) in a renowned traditional Italian cheese, Pecorino di Farindola, in order to select an autochthonous culture and investigate its potential for the improvement of safety and functional properties. Two hundred and six LAB isolate...

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Bibliografiska uppgifter

Huvudupphov:	Giuseppe Aprea, Alessandra Alessiani, Franca Rossi, Lorena Sacchini, Arianna Boni, Daniela D’Angelantonio, Silvia Scattolini, Anna Franca Sperandii, Gabriella Centorotola, Diana Neri, Francesco Pomilio, Elisabetta Di Giannatale, Ilaria Del Matto, Patrizia Tucci, Giacomo Migliorati
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	MDPI AG 2021-08-01
Serie:	Applied Sciences
Ämnen:	pecorino di Farindola cheese lactic acid bacteria (LAB) molecular characterization <i>Lacticaseibacillus paracasei</i> selected culture cheese making trial
Länkar:	https://www.mdpi.com/2076-3417/11/17/7897
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