Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation. Lactic acid bacteria (LAB) play an essential role in traditional cheese making, either as starter cultures that cause the...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Foods
المؤلفون الرئيسيون: Márcia C. Coelho, Francisco Xavier Malcata, Célia C. G. Silva
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2022-07-01
الموضوعات:
cheese
LAB
bacteria
lactobacilli
bacteriocins
probiotics
الوصول للمادة أونلاين:https://www.mdpi.com/2304-8158/11/15/2276

الانترنت

https://www.mdpi.com/2304-8158/11/15/2276

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