Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from <i>Viili</i> Natural Starters
<i>Viili</i>, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural <i>viili</i> starters as sources of lactic acid bacteria f...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/7/1115 |