Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters

Autochthonous lactic acid bacteria (LAB) play a key role in the development of cheese flavor. As the pasteurization treatment on raw milk causes the elimination of LAB, secondary starter cultures are used in cheese manufacture to obtain cheeses with improved and standardized flavors. In this work, s...

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Detaylı Bibliyografya
Yayımlandı:Microorganisms
Asıl Yazarlar: Levante, Alessia, Bancalari, Elena, Tambassi, Martina, Lazzi, Camilla, Neviani, Erasmo, Gatti, Monica
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2020
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7022476/
https://ncbi.nlm.nih.gov/pubmed/31963444
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8010128
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