Impact of Lacticaseibacillus rhamnosus GG on the Emulsion Stability of Raw Milk

Lactic acid bacteria (LAB) have been studied for several decades to understand and determine their mechanism and interaction within the matrix into which they are introduced. This study aimed to determine the spatial distribution of Lacticaseibacillus rhamnosus GG (LGG) in a dairy matrix and to deci...

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Bibliographic Details
Published in:Foods
Main Authors: Dos Santos Morais, Raphael, Louvet, Nicolas, Borges, Frederic, Dumas, Dominique, Cvetkovska-Ben Mohamed, Loubiana, Barrau, Sarah, Scher, Joël, Gaiani, Claire, Burgain, Jennifer
Format: Artigo
Language:Inglês
Published: MDPI 2021
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC8147333/
https://ncbi.nlm.nih.gov/pubmed/34062810
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10050991
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