Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese-Reference-Cited by-同舟云学术

Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese

Published:2024-06-03 Issue:7 Volume:81 Page:
ISSN:0343-8651
Container-title:Current Microbiology
language:en
Short-container-title:Curr Microbiol

Author:

Barreto Pinilla Cristian Mauricio,Brandelli Adriano,Ataíde Isaia Henrique,Guzman Frank,Sundfeld da Gama Marco Antônio,Spadoti Leila Maria,Torres Silva e Alves Adriana

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00284-024-03729-2.pdf

Reference71 articles.

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3. Karimi R, Mortazavian AM, Cruz AG (2011) Viability of probiotic microorganisms in cheese during production and storage: a review. Dairy Sci Technol 91:283–308. https://doi.org/10.1007/s13594-011-0005-x

4. Li S, Li Y, Du Z, Li B, Liu Y, Gao Y et al (2021) Impact of NSLAB on Kazakh cheese flavor. Food Res Int 144:110315

5. Milesi MM, Wolf I, Bergamini CV, Hynes ER (2010) Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses. J Dairy Sci 93(11):5020–5031. https://doi.org/10.3168/jds.2009-3043

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