Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures
Sheep milk has different physicochemical properties, which means that its derived products have a high added value. Part of these properties is conferred by lactic bacteria which play important activities in the raw milk. This research aimed to analyze five lactic bacteria that were previously ident...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2019-11-01
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| سلاسل: | Revista do Instituto de Latícinios Cândido Tostes |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.revistadoilct.com.br/rilct/article/view/725 |
| الوسوم: |
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