Ontology highlight
ABSTRACT:
SUBMITTER: Psomas E
PROVIDER: S-EPMC9858605 | biostudies-literature | 2023 Jan
REPOSITORIES: biostudies-literature
Psomas Evdoxios E Sakaridis Ioannis I Boukouvala Evridiki E Karatzia Maria-Anastasia MA Ekateriniadou Loukia V LV Samouris Georgios G
Foods (Basel, Switzerland) 20230112 2
The aim of the present study was to characterize LAB isolates from raw-milk cheeses, to evaluate some of their technological properties and to select a few 'wild' LAB strains that could potentially be used as starter cultures. LAB strains were isolated and identified from raw milk, curd, and cheese at 30, 60, and 90 days of ripening. A total of 100 strains were isolated, 20 from each phase of ripening. All isolates were tested for acidification ability, curd formation, and aroma production at 32 ...[more]