Effects of the Autochthonous Probiotic Bacteria <i>Lactobacillus plantarum</i> B and <i>Lactococcus lactis</i> Subsp. <i>lactis</i> S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)

Effects of the Autochthonous Probiotic Bacteria <i>Lactobacillus plantarum</i> B and <i>Lactococcus lactis</i> Subsp. <i>lactis</i> S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)

This study aims to determine the effects of the autochthonous probiotic bacteria <i>Lactobacillus plantarum</i> B (currently <i>Lactiplantibacillus plantarum</i>) and <i>Lactococcus lactis</i> subsp. <i>lactis</i> S1 on proteolysis during the ripening...

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Bibliographic Details
Main Authors: Marija Vrdoljak, Milna Tudor Kalit, Iva Dolenčić Špehar, Biljana Radeljević, Marko Jelić, Sandra Mandinić, Jadranka Frece, Samir Kalit
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Fermentation
Subjects:
Sir iz mišine
cheese in a lambskin sack
ripening
proteolysis
probiotic bacteria
<i>Lactobacillus plantarum</i> B
Online Access:https://www.mdpi.com/2311-5637/8/8/382

Internet

https://www.mdpi.com/2311-5637/8/8/382

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