Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production
Raimondo Gaglio, Elena Franciosi, Aldo Todaro, Rosa Guarcello, Vincenzo Alfeo, Cinzia Lucia Randazzo, Luca Settanni, Massimo Todaro
Topics & Concepts
StarterFood scienceLactic acidBiologyLactobacillusBacteriaFermentationGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesGut microbiota and health