Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

The aim of the current study was to isolate indigenous lactic acid bacteria (LAB) from traditional Greek cheeses and assess their biochemical, technological, and functional characteristics, so as to develop novel cultures with multi-functional properties. Hence, 109 LAB isolates were recovered from...

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Bibliographic Details
Main Authors:	Christina S. Kamarinou, Olga S. Papadopoulou, Agapi I. Doulgeraki, Chrysoula C. Tassou, Alex Galanis, Nikos G. Chorianopoulos, Anthoula A. Argyri
Format:	Article
Language:	English
Published:	MDPI AG 2022-01-01
Series:	Microorganisms
Subjects:	lactic acid bacteria multi-functional cultures probiotics yogurt sensory analysis enzymatic activity antimicrobial activity
Online Access:	https://www.mdpi.com/2076-2607/10/2/246

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