Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of "Advanced Traditional Cheeses".
Lactobacillus rhamnosus
Lactococcus lactis
Streptococcus macedonicus
autochthonous starter cultures
cow milk
fresh cheese
goat milk
microbial food quality and safety
probiotic cheese
ripened cheese
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
13 Sep 2019
13 Sep 2019
Historique:
received:
23
07
2019
revised:
10
09
2019
accepted:
11
09
2019
entrez:
22
9
2019
pubmed:
22
9
2019
medline:
22
9
2019
Statut:
epublish
Résumé
Microbial characterization of two Italian traditional cheeses, Giuncata and Caciotta Leccese, was carried out, with the aim to isolate autochthonous bacterial strains to be used as starters to improve and standardize the quality of these cheeses. More than 400 bacterial isolates were found, using PCR-based identification, to belong to 12 species of the
Identifiants
pubmed: 31540237
pii: foods8090412
doi: 10.3390/foods8090412
pmc: PMC6769867
pii:
doi:
Types de publication
Journal Article
Langues
eng
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