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<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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Furkejuvvon:
Váldodahkkit: Luca Bettera, Alessia Levante, Elena Bancalari, Benedetta Bottari, Martina Cirlini, Erasmo Neviani, Monica Gatti
Materiálatiipa: Artigo
Giella:Inglês
Almmustuhtton: MDPI AG 2023-10-01
Ráidu:Foods
Fáttát:
raw milk cheese
cheese ripening
NSLAB
adjunct culture
fermented food
cheese flavor
Liŋkkat:https://www.mdpi.com/2304-8158/12/21/3949
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