Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture

Currently, there is a permanent search for native Lactic Acid Bacteria (LAB) to explore and apply their biodiversity in the development and improvement of industrial processes, with studies of growth kinetics and performance factors being a fundamental tool for biotechnological use. The objective of...

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Detalhes bibliográficos
Publicado no:TecnoLógicas
Main Authors: Mónica María Durango Zuleta, Luisa Fernanda Grisales Rojas, José Uriel Sepúlveda Valencia, Beatriz Elena Valdés Duque, Claudia X. Moreno-Herrera
Formato: Artigo
Idioma:Inglês
Publicado em: Instituto Tecnológico Metropolitano 2023
Assuntos:
Ingeniería
fermentation
Acidification
microbial growth
lactic microbiota
traditional cheese
Acesso em linha:https://www.redalyc.org/articulo.oa?id=344276660008
https://www.redalyc.org/journal/3442/344276660008/
https://www.redalyc.org/journal/3442/344276660008/html/
https://www.redalyc.org/journal/3442/344276660008/344276660008.epub
https://www.redalyc.org/journal/3442/344276660008/movil
https://doi.org/10.22430/22565337.2657
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