Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk

LWT

Volumn 71, Issue , 2016, Pages 155-161

  Pacheco Da Silva, Fabiana Fernanda ^a   Biscola, Vanessa ^a   LeBlanc, Jean Guy ^b   Gombossy de Melo Franco, Bernadette Dora ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

Author keywords

Folate; Goat cheese; Goat milk; Lactic acid bacteria; Riboflavin

Indexed keywords

BACTERIA; FERMENTED MILK; LACTIC ACID; VITAMINS;

16S RDNA SEQUENCING; FERMENTED GOAT MILKS; FOLATE; GOAT MILKS; LACTIC ACID BACTERIA; RECOMMENDED DAILY INTAKES; RIBOFLAVIN; STREPTOCOCCUS THERMOPHILUS;

DAIRIES;

EID: 85008699082     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.03.033     Document Type: Article

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