Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese

The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes’ milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and m...

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Bibliographic Details
Main Authors: Maria Barbara Pisano, Antonella Rosa, Danilo Putzu, Flaminia Cesare Marincola, Valentina Mossa, Silvia Viale, Maria Elisabetta Fadda, Sofia Cosentino
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-10-01
Series:Frontiers in Microbiology
Subjects:
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2020.583745/full

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