Sökning: "Lacticaseibacillus paracasei"

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  1. 1. Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :John Johansson; [2022]
    Nyckelord :Non-starter lactic acid bacteria; herbage; silage; raw milk; cheese; Lactiplantibacillus plantarum; Lacticaseibacillus paracasei; Lacticaseibacillus casei;

    Sammanfattning : Modern cheese manufacturing uses a known starter culture of lactic acid bacteria (SLAB) for the fermentation of lactose to lactic acid. There is, however, often a second fermentation in cheese manufacturing by non-starter lactic acid bacteria (NSLAB). LÄS MER