Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese
Artisanal cheeses are known as the source of beneficial lactic acid bacteria (LAB). Therefore, this study aimed to isolate and characterize LAB with different proteolytic activities from Iranian artisanal white cheeses. The isolates were classified into low, medium, and high proteolytic activity clu...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2023-03-01
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| Col·lecció: | Fermentation |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2311-5637/9/4/338 |
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