Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB originate from the farm and dairy environment, becoming natural contaminants of raw milk where they...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2023-01-01
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| Col·lecció: | Frontiers in Microbiology |
| Matèries: | |
| Accés en línia: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1092224/full |
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