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Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheese
Giuseppe Zeppa, Maria Grazia Fortina, Paola Dolci, Anna Aquati, Annibale Gandini, Pier Luigi Manachini
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Oznake: milk products;autochthonous cheese;cheese Toma piemontese;microbiology;lactic acid bacteria;strains;starters;Italy;
We studied the natural lactic bacteria population of an artisanal Italian cheese, Toma piemontese POD, from Piedmont (Northwest Italy), in order to select new strains to be used as starters in large-scale production. Isolates collected from curd and ripened artisanal cheeses were identified by the c ...
Leto: 2004 Vir: Biotehniška fakulteta (UL BF)
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