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Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese

The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes’ milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and m...

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Библиографические подробности
Опубликовано в: :Front Microbiol
Главные авторы: Pisano, Maria Barbara, Rosa, Antonella, Putzu, Danilo, Cesare Marincola, Flaminia, Mossa, Valentina, Viale, Silvia, Fadda, Maria Elisabetta, Cosentino, Sofia
Формат: Artigo
Язык:Inglês
Опубликовано: Frontiers Media S.A. 2020
Предметы:
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC7609418/
https://ncbi.nlm.nih.gov/pubmed/33193226
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.583745
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