Use of Ligilactobacillus salivarius SP36 as an Adjunct Culture by an Artisan Dairy and Isolation of New Autochthonous Strains with Technological Potential for Cheesemaking

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Publication Details

Journal
Foods
Published
2026-04-14
DOI
https://doi.org/10.3390/foods15081362
Primary Topic
Probiotics and Fermented Foods
Type
article
Field-Weighted Citation Impact
0.00
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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 et al.
Foods
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.
FoodsVol. 15(8)
Universidad Complutense de Madrid (ES), Miriam College (PH), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (ES)
Openalex Percentile: Top 25%
Probiotics and Fermented Foods
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