Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture
Helena Araújo-Rodrigues, Maria Teresa Santos, Santiago Ruiz‐Moyano, Freni K. Tavaria, António P. L. Martins, Nuno Alvarenga, Manuela Pintado
Topics & Concepts
StarterFood scienceLactic acidBacteriaBiologyCheesemakingLactococcus lactisRaw materialRaw milkMicrobiologyBiotechnologyChemistryEcologyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality