Probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product development

Probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product development

Abstract The increasing interest in functional foods has encouraged the search for new lactic acid bacteria (LAB) with singular characteristics, including technological and probiotic properties, present in natural sources. The present research aimed to isolate and in vitro characterize the probiotic...

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Bibliographic Details
Main Authors:	Abraham Alejandro Sesín, Juan José Carol Paz, Ana Estela Ledesma, María Pía Taranto, Ana Yanina Bustos
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2023-12-01
Series:	Brazilian Journal of Food Technology
Subjects:	Probiotic Lactic acid bacteria Bile salt hydrolase Functional dairy food
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100434&tlng=en

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