Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro

Academic Article
Publication Date:
2003
Short description:
Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro / Caridi, A.. - In: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. - ISSN 1364-727X. - 56:2(2003), pp. 105-110. [10.1046/j.1471-0307.2003.00081.x]
Iris type:
1.1 Articolo in rivista
Keywords:
Escherichia coli; Lactobacillus curvatus; Lactobacillus paracasei ssp. paracasei; antagonistic activity; lactic acid bacteria; ovine cheese
List of contributors:
Authors of the University:
Handle:
https://iris.unirc.it/handle/20.500.12318/483
Published in:
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Journal