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Microbiological, Physico-Chemical and Sensorial Characteristics of Serrano, an Artisanal Brazilian Cheese
Ana Paula Longaray Delamare, Cristiane Conte Paim de Andrade, Fernanda Mandelli, Renata Chequeller de Almeida, Sergio Echeverrigaray
Food Nutr. Sci. Vol.3 No.8, August 08, 2012  DOI: 10.4236/fns.2012.38142
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Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture
Leticia González, Araceli Fernández Cuadrillero, José María Castro, Ana Bernardo, María Eugenia Tornadijo
Adv. Microbiol. Vol.5 No.11, October 27, 2015  DOI: 10.4236/aim.2015.511079
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Viability and Proteolytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Cheese Ripening
G. M. Rodriguez-Serrano, L. G. González-Olivares, Z. L. López-Cuellar, J. Añorve-Morga, M. J. Franco-Fernández, A. Castañeda-Ovando, E. Contreras López, J. Jaimez Ordaz
J. Biosci. Med. Vol.2 No.3, May 09, 2014  DOI: 10.4236/jbm.2014.23002
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Effect of Lactose on Acid Tolerance of Yogurt Culture Bacteria
Behannis Mena, Kayanush Aryana
Food Nutr. Sci. Vol.11 No.6, June 12, 2020  DOI: 10.4236/fns.2020.116033
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Evaluation Regarding the Efficacy and Safety of a Probiotic Mixture in Healthy Volunteers with Evacuation Disorders
Lourdes Rodríguez-Fragoso, Adriana Sandoval-Ocampo, Martha Corbalá-Nava, Carlos A. Arjona-Canul, Diana Lizbeth Gomez-Galicia, Guillermo Tellez, Billy Hargis, Jorge Reyes-Esparza
Food Nutr. Sci. Vol.3 No.1, January 17, 2012  DOI: 10.4236/fns.2012.31017
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