Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

This study was aimed at improving the functional attributes and shelf life of burrata cheese by using protective lactobacilli (Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB), fructooligosaccharides, and inulin. Six burrata cheeses were made using (i) the traditional protocol (control)...

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Detalhes bibliográficos
Publicado no:Appl Environ Microbiol
Main Authors: Minervini, Fabio, Conte, Amalia, Del Nobile, Matteo Alessandro, Gobbetti, Marco, De Angelis, Maria
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2017
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5648900/
https://ncbi.nlm.nih.gov/pubmed/28842539
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01494-17
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