Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese
Layena Lindsy Souza Martins Ribeiro, Gustavo Parreira Araújo, Keyla de Oliveira Ribeiro, Ieda Maria Sapateiro Torres, Elaine Cristina Pereira De Martinis, Ricardo Neves Marreto, Virgínia Farias Alves
Topics & Concepts
Lactococcus lactisBiopreservationFood scienceChemistryProbioticLactic acidBacteriaCaseinLactobacillus helveticusLactobacillusNisinStaphylococcus aureusMicrobiologyBiologyAntimicrobialFermentationGeneticsOrganic chemistryProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Inactivation Methods