Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making

The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and enzymatic activities, suitable as adjunct culture for the Provola dei Nebrodi cheese production. One hundred and twenty-one lactic acid bacteria, isolated from traditional Provola dei Nebr...

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Autori principali:	Cinzia Lucia Randazzo, Luigi Liotta, Maria De Angelis, Giuseppe Celano, Nunziatina Russo, Koenraad Van Hoorde, Vincenzo Chiofalo, Alessandra Pino, Cinzia Caggia
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2021-01-01
Serie:	Microorganisms
Soggetti:	traditional cheese autochthonous strains aminopeptidase activity flavour formation volatile organic compounds
Accesso online:	https://www.mdpi.com/2076-2607/9/1/179
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