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Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheese

We studied the natural lactic bacteria population of an artisanal Italian cheese, Toma piemontese POD, from Piedmont (Northwest Italy), in order to select new strains to be used as starters in large-scale production. Isolates collected from curd and ripened artisanal cheeses were identified by the c...

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Principais autores: Giuseppe ZEPPA, Maria Grazia FORTINA, Paola DOLCI, Anna ACQUATI, Annibale GANDINI, Pier Luigi MANACHINI
Formato: Artigo
Idioma:Inglês
Publicado em: University of Ljubljana Press (Založba Univerze v Ljubljani) 2004-12-01
coleção:Acta Agriculturae Slovenica
Assuntos:
milk products
autochthonous cheese
cheese toma piemontese
microbiology
lactic acid bacteria
strains
starters
italy
Acesso em linha:https://journals.uni-lj.si/aas/article/view/15418
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