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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Detaylı Bibliyografya
Yayımlandı:Appl Environ Microbiol
Asıl Yazarlar: Minervini, Fabio, Conte, Amalia, Del Nobile, Matteo Alessandro, Gobbetti, Marco, De Angelis, Maria
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology 2017
Konular:
Food Microbiology
Online Erişim: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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