Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making

Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making

The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and enzymatic activities, suitable as adjunct culture for the Provola dei Nebrodi cheese production. One hundred and twenty-one lactic acid bacteria, isolated from traditional Provola dei Nebr...

詳細記述

書誌詳細
主要な著者: Cinzia Lucia Randazzo, Luigi Liotta, Maria De Angelis, Giuseppe Celano, Nunziatina Russo, Koenraad Van Hoorde, Vincenzo Chiofalo, Alessandra Pino, Cinzia Caggia
フォーマット: 論文
言語:English
出版事項: MDPI AG 2021-01-01
シリーズ:Microorganisms
主題:
traditional cheese
autochthonous strains
aminopeptidase activity
flavour formation
volatile organic compounds
オンライン･アクセス:https://www.mdpi.com/2076-2607/9/1/179

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https://www.mdpi.com/2076-2607/9/1/179

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