<i>Lacticaseibacillus</i> Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking

The microbial ecology fundamentals of raw milk and long-ripened cheeses consist of a complex interaction between starter lactic acid bacteria (SLAB) and non-starter LAB (NSLAB). Although NSLAB aromatic properties are paramount, other phenotypic traits need to be considered for their use as adjunct c...

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Autors principals:	Luca Bettera, Alessia Levante, Elena Bancalari, Benedetta Bottari, Martina Cirlini, Erasmo Neviani, Monica Gatti
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-10-01
Col·lecció:	Foods
Matèries:	raw milk cheese cheese ripening NSLAB adjunct culture fermented food cheese flavor
Accés en línia:	https://www.mdpi.com/2304-8158/12/21/3949
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