Development of Fermented Milks with Lacticaseibacillus casei B5 and Lactiplantibacillus plantarum B7 Isolated from Minas Artisanal Cheese
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DOI: 10.3390/fermentation11100560
Abstract: The aim of this study was to develop fermented milks using strains of lactic acid bacteria with probiotic potential isolated from Minas artisanal cheese. For this purpose, the strains Lacticaseibacillus casei B5 and Lactiplantibacillus plantarum… read more here.
Keywords: plantarum; artisanal cheese; isolated minas; minas artisanal ... See more keywords