Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products

Autor: Cássia Regina Nespolo, Lenita M. Stefani, Carla Pohl Sehn, Evandro Oliveira Onofre Silva, Franciane Cabral Pinheiro

Publikováno v: Food Science and Technology, Issue: ahead, Published: 20 DEC 2019
Food Science and Technology, Volume: 40 Supplement 1, Pages: 293-299, Published: 20 DEC 2019
Food Science and Technology, Vol 40, Iss suppl 1, Pp 293-299 (2019)
Food Science and Technology v.40 suppl.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter sa

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