Kluyveromyces lactis and Torulaspora delbrueckii: Probiotic characterization, anti-Salmonella effect, and impact on cheese quality
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DOI: 10.1016/j.lwt.2021.112240
Abstract: Abstract Cheese presents remarkable diversity and organoleptic richness favored by microbial communities. Different yeasts have already been reported as contributors to cheese characteristics. In this study we aimed to characterize K. lactis B10 and T.… read more here.
Keywords: delbrueckii; mass; produced yeasts; cheese produced ... See more keywords