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Zoekresultaten - 4 results
Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making.
Alessandra Pino; Cinzia Caggia Source: Microorganisms, Volume 9, Issue 1 (2021) Abstract: The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and ...
Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making
Alessandra Pino; Cinzia Caggia Source: Microorganisms, Volume 9, Issue 1 (2021) Keywords: aminopeptidase activity autochthonous strains flavour formation traditional cheese volatile organic compounds Abstract: ...
Dietary supplementation of tannin-extracts to lambs: effects on meat fatty acids composition and stability and on microbial characteristics.
Publication Type: Peer reviewed scientific article Authors: Luisa, Biondi; Cinzia Lucia, Randazzo; Nunziatina, Russo; Alessandra, Pino; Antonio, Natalello; Koenraad Van Hoorde; Cinzia, Caggia ...
Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria.
Publication Type: Peer reviewed scientific article Authors: Alessandra Pino; Nunziatina Russo; Koenraad Van Hoorde; De Angelis, Maria; Giuseppe Sferrazzo; Cinzia Lucia Randazzo; Cinzia Caggia ...