Probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product development
Abraham Alejandro Sesín,
Juan José Carol Paz,
Ana Estela Ledesma
et al.
Abstract:The increasing interest in functional foods has encouraged the search for new lactic acid bacteria (LAB) with singular characteristics, including technological and probiotic properties, present in natural sources. The present research aimed to isolate and in vitro characterize the probiotic potential of LAB isolated from artisanal goat cheese. In addition, the acidifying and proteolytic capacity of the strains were evaluated in order to develop a functional dairy product. Fifty strains, presumptively identifie… Show more
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