Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food
Jaime Valdiviezo-Marcelo,
Nancy Maribel Arana-Torres,
Edwin Jorge Vega-Portalatino
et al.
Abstract:Swiss-type artisanal cheese is highly appreciated sensorially, its flavor is often associated with the lactic acid bacteria involved in its production, which in many cases are indigenous. Three artisanal Swiss-type cheeses of greatest preference in the market of Huaraz (Ancash) were selected. The main LAB were isolated and identified and their safety properties and technological potential for their application in new cheeses were verified in vitro and evaluated by consumers. Eleven strains were confirmed as LA… Show more
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