Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese-Reference-Cited by-同舟云学术

Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese

Published:2020-12 Issue: Volume:92 Page:103599
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Tidona Flavio,Francolino Salvatore,Ghiglietti Roberta,Locci Francesco,Carminati Domenico,Laforce Patrice,Giraffa Giorgio

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference25 articles.

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4. How to select a probiotic? A review and update of methods and criteria;de Melo Pereira;Biotechnol. Adv.,2018

5. Identification of a genetic determinant responsible for host specificity in Streptococcus thermophilus bacteriophages;Duplessis;Mol. Microbiol.,2001

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