Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

The formation of biogenic amines (BAs) in artisan Galotyri PDO cheeses fermented with <i>Sterptococcus thermophilus</i> ST1 and the Greek indigenous nisin A-producing <i>Lactococcus lactis</i> spp. <i>cremoris</i> M78 (A1cheese), or with the A1 starter supplemented with either the enterocin A-B-P-pr...

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Hlavní autoři:	Charikleia Tsanasidou, Loulouda Bosnea, Athanasia Kakouri, John Samelis
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-03-01
Edice:	Applied Microbiology
Témata:	Galotyri cheese biogenic amines <i>Lactococcus lactis</i> subsp. <i>cremoris</i> M78 <i>Enterococcus faecium</i> KE82 <i>Lactiplantibacillus plantarum</i> H25
On-line přístup:	https://www.mdpi.com/2673-8007/4/1/38
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