Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product
The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented product...
| Main Authors: | , , , , , , , |
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| Format: | Article |
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Springer, Brazilian Society for Microbiology
2021
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| Subjects: |