Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from <i>Viili</i> Natural Starters

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...

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Bibliographic Details
Main Authors:	Giorgia Rampanti, Andrea Cantarini, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Lucia Aquilanti, Andrea Osimani
Format:	Article
Language:	English
Published:	MDPI AG 2024-04-01
Series:	Foods
Subjects:	<i>viili</i> fermented milk lactic acid bacteria technological properties dairy starters
Online Access:	https://www.mdpi.com/2304-8158/13/7/1115

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