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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...

Celý popis

Uloženo v:
Hlavní autoři: Zahra Zareie, Ali Moayedi, Farhad Garavand, Kourosh Tabar-Heydar, Morteza Khomeiri, Yahya Maghsoudlou
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2023-03-01
Edice:Fermentation
Témata:
traditional cheese
probiotic
safety
proteolysis
cheese aroma
On-line přístup:https://www.mdpi.com/2311-5637/9/4/338
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