technological characterisation of predominant lactobacilli isolated from traditional lighvan cheese
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Isolation and study on the technological and probiotic characterization of Lactobacilli in traditional white Lighvan cheese
Background: Probiotics and especially Lactobacilli are among the most important components widely used in food technology. Isolation and characterization of indigenous probiotics should be performed in native populations. OBJECTIVES: In order to isolate lactobacillus spp. from Iranian traditional Lighvan cheese to be used as starters, 15 cheese samples were randomly selected and tested for tech...
full textisolation and study on the technological and probiotic characterization of lactobacilli in traditional white lighvan cheese
background: probiotics and especially lactobacilli are among the most important components widely used in food technology. isolation and characterization of indigenous probiotics should be performed in native populations. objectives: in order to isolate lactobacillus spp. from iranian traditional lighvan cheese to be used as starters, 15 cheese samples were randomly selected and tested for tech...
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Journal title:
پژوهش های صنایع غذاییجلد ۲۱، شماره ۴، صفحات ۵۳۹-۵۵۱
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