A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods

A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods

Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Frequently applied to industrial productions, selected s...

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Bibliographic Details
Main Authors:	Luigi Chessa, Antonio Paba, Ilaria Dupré, Elisabetta Daga, Maria Carmen Fozzi, Roberta Comunian
Format:	Article
Language:	English
Published:	MDPI AG 2023-03-01
Series:	Microorganisms
Subjects:	natural starter cultures ewe’s milk biodiversity recovery lactic acid bacteria
Online Access:	https://www.mdpi.com/2076-2607/11/4/823

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