Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
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DOI: 10.1016/j.foodres.2018.10.024
Abstract: The use of selected autochthonous mesophilic lactic acid bacteria as starter cultures was investigated according to the traditional protocol for making Pecorino Crotonose (PC). Leuconostoc mesenteroides subsp. mesenteroides 2A, Lactobacillus casei 23C and Lactobacillus plantarum… read more here.
Keywords: bacteria starter; autochthonous mesophilic; mesophilic lactic; starter cultures ... See more keywords