Autochthonous Starter Cultures in Cheese Production – A Review-Reference-Cited by-同舟云学术

Autochthonous Starter Cultures in Cheese Production – A Review

Published:2022-07-11 Issue: Volume: Page:1-19
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Munekata Paulo E. S.¹^ORCID,Chaves-Lopez Clemencia²^ORCID,Fernandez-Lopez Juana³^ORCID,Viuda-Martos Manuel³^ORCID,Sayas-Barbera María Estrella³^ORCID,Perez-Alvarez José Angel³,Lorenzo José M.¹⁴^ORCID

Affiliation:

1. Centro Tecnológico de la Carne de Galicia, Ourense, Spain

2. Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy

3. IPOA Research Group. Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernandez University, Alicante, Spain

4. Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, Ourense, España

Funder

Axencia Galega de Innovación

Ministry of Science and Innovation

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2097691

Reference95 articles.

1. Invited review: Artisanal Mexican cheeses

2. A 100-Year Review: Cheese production and quality

3. Invited review: Starter lactic acid bacteria survival in cheese: New perspectives on cheese microbiology

4. Comparing natural and selected starter cultures in meat and cheese fermentations

5. Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese

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1. Screening of Lactiplantibacillus Species for Potential Techno-Functional Properties and Application in Brined Cheese;2024

2. Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area;Frontiers in Microbiology;2023-11-14