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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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Principais autores: Zahra Zareie, Ali Moayedi, Farhad Garavand, Kourosh Tabar-Heydar, Morteza Khomeiri, Yahya Maghsoudlou
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-03-01
Serier:Fermentation
Fag:
traditional cheese
probiotic
safety
proteolysis
cheese aroma
Online adgang:https://www.mdpi.com/2311-5637/9/4/338
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