Use of Ligilactobacillus salivarius SP36 as an Adjunct Culture by an Artisan Dairy and Isolation of New Autochthonous Strains with Technological Potential for Cheesemaking
Authors
Juan M. Rodrı́guez (ORCID: https://orcid.org/0000-0002-1285-9686)
Marta Ávila (ORCID: https://orcid.org/0000-0001-5487-9856)
Javier Calzada (ORCID: https://orcid.org/0000-0003-4050-058X)
Use of Ligilactobacillus salivarius SP36 as an Adjunct Culture by an Artisan Dairy and Isolation of New Autochthonous Strains with Technological Potential for Cheesemaking
Juan M. Rodrı́guez, Marta Ávila, Javier Calzada, Sonia Garde et al.
Journal
Foods
Topics
Probiotics and Fermented Foods
article
Use of Ligilactobacillus salivarius SP36 as an Adjunct Culture by an Artisan Dairy and Isolation of New Autochthonous Strains with Technological Potential for Cheesemaking
Juan M. Rodrı́guez, Marta Ávila, Javier Calzada, Sonia Garde, Josué Jara, Claudio Alba, Sara Rosado, Lucía Largo, Marta Kellermann
article en
Abstract
No abstract available for this paper.
Publication Tag
FoodsVol. 15(8)
Institutions
Universidad Complutense de Madrid (ES), Miriam College (PH), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (ES)