In all, 4379 isolates from 35 products, including 24 artisanal cheeses, were surveyed with a view to identifying strains that could be used as starters in commercial dairy fermentations. Of the isolates, 38% were classified as Lactococcus , 17% as Enterococcus , 14% as Streptococcus thermophilus , 1...
No comments yet
Be the first to share your thoughts!