Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development

Author:

Abarquero D.ORCID,Renes E.ORCID,Combarros-Fuertes P.,Fresno J.M.,Tornadijo M.E.ORCID

Funder

Universidad de León

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Application of MALDI-TOF MS for identification of environmental bacteria: A review;Ashfaq;Journal of Environmental Management,2022

2. Safety, probiotic and technological properties of lactobacilli isolated from unpasteurised ovine and caprine cheeses;Bujnakova;Annals of Microbiology,2017

3. Potential of lactic acid bacteria from Pico cheese for starter culture development;Câmara;Food Science and Technology International,2019

4. Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese;Carafa;Food Microbiology,2015

5. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Church;Journal of Dairy Science,1983

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