Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

The formation of biogenic amines (BAs) in artisan Galotyri PDO cheeses fermented with <i>Sterptococcus thermophilus</i> ST1 and the Greek indigenous nisin A-producing <i>Lactococcus lactis</i> spp. <i>cremoris</i> M78 (A1cheese), or with the A1 starter supplemente...

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Bibliographic Details
Main Authors: Charikleia Tsanasidou, Loulouda Bosnea, Athanasia Kakouri, John Samelis
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Applied Microbiology
Subjects:
Galotyri cheese
biogenic amines
<i>Lactococcus lactis</i> subsp. <i>cremoris</i> M78
<i>Enterococcus faecium</i> KE82
<i>Lactiplantibacillus plantarum</i> H25
Online Access:https://www.mdpi.com/2673-8007/4/1/38

Internet

https://www.mdpi.com/2673-8007/4/1/38

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