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pro vyhledávání: '"Guilherme Lembi Ramalho Maciel"'
Autor:
Fabrizio Domenico Nicosia, Alessandra Pino, Guilherme Lembi Ramalho Maciel, Rosamaria Roberta Sanfilippo, Cinzia Caggia, Antonio Fernandes de Carvalho, Cinzia Lucia Randazzo
Publikováno v:
Foods, Vol 12, Iss 6, p 1154 (2023)
A total of 26 lactic acid bacteria isolates from both Italian and Brazilian cheeses were tested for their use in cheesemaking. Isolates were screened for salt tolerance, exopolysaccharide and diacetyl production, lipolytic, acidifying, and proteolyti
Externí odkaz:
https://doaj.org/article/ef8fd6d1f3494d6796fd158d015def85
