Characterization of technological and probiotic properties of indigenous Lactobacillus spp. from south Brazil

In this study, we isolated Lactobacillus spp. from bovine raw milk and artisanal cheese from southern Brazil, and evaluated their technological and probiotic potential to select new isolates for producing healthy fermented dairy foods with differentiated tastes and flavours. We obtained 48 new lacto...

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Salvato in:
Dettagli Bibliografici
Pubblicato in:3 Biotech
Autori principali: Agostini, Camila, Eckert, Camila, Vincenzi, Angélica, Machado, Bruna Lenhardt, Jordon, Bruna Cristina, Kipper, João Pedro, Dullius, Anja, Dullius, Carlos Henrique, Lehn, Daniel Neutzling, Sperotto, Raul Antonio, Pozzobon, Adriane, Granada, Camille Eichelberger, Maciel, Mônica Jachetti, Volken de Souza, Claucia Fernanda
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer International Publishing 2018
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Original Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6188962/
https://ncbi.nlm.nih.gov/pubmed/30333953
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13205-018-1469-7
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