Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption
Guillermo H. Peralta, Carina V. Bergamini, Luciana Costabel, Gabriela Audero, Elisa C. Ale, Ana G. Binetti, Irma Verónica Wolf, Alejandra Cuatrín, Ivana Nieto, María Cristina Perotti, Erica Hynes
Topics & Concepts
AcetoinStarterFood scienceDiacetylFlavourLactic acidLactobacillus paracaseiFermentationRipeningPopulationCheese ripeningChemistryAromaLactobacillaceaeSensory analysisLactobacillusBiologyBacteriaMedicineEnvironmental healthGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides