Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese

Food Microbiology

Volumn 87, Issue , 2020, Pages

  Silva, Luana Faria ^a   Sunakozawa, Tássila Nakata ^a   Amaral, Daniel Mathias F ^a   Casella, Tiago ^b   Nogueira, Mara Correa Lelles ^b   De Dea Lindner, Juliano ^c   Bottari, Benedetta ^d   Gatti, Monica ^d   Penna, Ana Lúcia Barretto ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b FACULDADE DE MEDICINA DE SÃO JOSÉ DO RIO PRETO   (Brazil)

^c FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^d UNIVERSITY OF PARMA   (Italy)

Author keywords

Cultivable cells; Lactic acid bacteria; Quantitative real time PCR; Safety; Technological application

Indexed keywords

ANIMAL; BUFFALO; CHEESE; FERMENTATION; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MILK; PRODUCT SAFETY; STREPTOCOCCUS THERMOPHILUS; TASTE;

ANIMALS; BUFFALOES; CHEESE; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; MILK; STREPTOCOCCUS THERMOPHILUS; TASTE;

EID: 85075721739     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2019.103383     Document Type: Article

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