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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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| Veröffentlicht in: | Appl Environ Microbiol |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology
2017
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| Schlagworte: | |
| Online Zugang: | 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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