Development of an autochthonous starter culture for spreadable goat cheese

The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 ( Lactobacillus fermentum with high acidifying activity), CRL1803 ( Lactobacillus fermentum with high...

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Salvato in:
Dettagli Bibliografici
Pubblicato in:Ciência e Tecnologia de Alimentos
Autori principali: Florencia FRAU, Martha NUÑEZ, Luciana GEREZ, Nora PECE, Graciela FONT
Natura: Artigo
Lingua:Inglês
Pubblicazione: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Soggetti:
Agrociencias
Lactic acid bacteria
spreadable goat cheese
biochemical activities
autochthonous starter culture
Accesso online:https://www.redalyc.org/articulo.oa?id=395949545010
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