Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns

Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns

The present study is focused on the safety, technological characteristics, and probiotic evaluation of <i>Enterococcus</i> species from different artisanal raw milk dairy products, mainly cheeses with ripening. Apart from proteolytic and lipolytic activities, most enterococci show the ab...

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Main Authors: Amarela Terzić-Vidojević, Katarina Veljović, Nikola Popović, Maja Tolinački, Nataša Golić
Formato: Artigo
Idioma:English
Publicado: MDPI AG 2021-11-01
Series:Foods
Subjects:
<i>Enterococcus</i> spp.
raw-milk cheeses
safety
technological characteristics
probiotic properties
Acceso en liña:https://www.mdpi.com/2304-8158/10/11/2753

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