Starter bacteria as producers of CLA in ripened cheese-Reference-Cited by-同舟云学术

Starter bacteria as producers of CLA in ripened cheese

Published:2021 Issue:3 Volume:93 Page:
ISSN:1678-2690
Container-title:Anais da Academia Brasileira de Ciências
language:
Short-container-title:An. Acad. Bras. Ciênc.

Author:

OLIVO PAULA M.¹^ORCID,DOS SANTOS GERALDO TADEU¹^ORCID,RODRIGUES BRUNA M.²^ORCID,OSMARI MILENE P.³^ORCID,MARCHI FRANCILAINE ELOISE DE⁴^ORCID,MADRONA GRASIELE S.⁵^ORCID,AGOSTINHO BRUNA C.¹^ORCID,POZZA MAGALI S.S.¹^ORCID

Affiliation:

1. Programa de Pós-Graduação em Zootecnia, Brazil

2. Programa de Pós Graduação em Zootecnia, Brazil

3. Universidade Federal de Santa Catarina, Brazil

4. Universidade Estadual de Maringá, Brazil

5. Programa de Pós-Graduação em Ciências de Alimentos, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/pdf/aabc/v93n3/0001-3765-aabc-93-03-e20190677.pdf

Reference76 articles.

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2. Antimicrobial activity of lactic acid bacteria from artisanal minas cheese against indicator microorganisms;ALEXANDRE DP;Arq Bras Med Vet Zootec,2002

3. The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt;AL-GAMAL MS;Heliyon,2019

4. Effect of fermentation-produced camel chymosin on quality of Crescenza cheese;ALINOVI M;Int Dairy J,2018

5. Production of conjugated linoleic acid by food-grade bacteria: A review;ANDRADE JC;Int J Dairy Technol,2012

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2. The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk;Molecules;2022-02-07