Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Swiss-type artisanal cheese is highly appreciated sensorially, its flavor is often associated with the lactic acid bacteria involved in its production, which in many cases are indigenous. Three artisanal Swiss-type cheeses of greatest preference in the market of Huaraz (Ancash) were selected. The ma...

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Bibliographic Details
Main Authors: Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega-Portalatino, Luis Alberto Ruiz-Flores, Carmen Tamariz-Angeles, Percy Olivera-Gonzales, Miriam Marleni Rosales-Cuentas, Luis Alfredo Espinoza-Espinoza
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-11-01
Series:Frontiers in Sustainable Food Systems
Subjects:
protease
lipase
aromatic compounds
antibiotic resistance
molecular identification
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1212229/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2023.1212229/full

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