evaluation of physicochemical and sensory properties of pasteurized cheese produced using sheep lactobacillus csei and plantarum strains isolated from traditional lighvan cheese
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Diversity and functional properties of Lactobacillus plantarum-group strains isolated from Italian cheese products
The aim of this study was to characterize dairy Lactobacillus plantarum-group strains on the basis of their phenotypic and genotypic profiles in order to increase the knowledge on the ecology and biodiversity within this wild Lactobacillus group. In addition, their in vitro potential probiotic properties were evaluated with a view to identifying potential interesting applications. Among the str...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۴، شماره ۳، صفحات ۴۱۳-۴۲۳
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