Isolation and Characterization of Lactic Acid Bacteria from an Italian Traditional Raw Milk Cheese: Probiotic Properties and Technological Performance of Selected Strains
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The increasing interest in fermented foods stems from their health benefits, mediated by foodborne microorganisms. This study aimed to characterize the fermentative microbiota of Pecorino di Picinisco, a traditional Italian cheese made from ovine raw milk, and... ...
