Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses

Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses

Owing to the rich diversity of lactic acid bacteria (LAB) microbiota, traditional Serbian white-brined cheeses can serve as a valuable source of LAB strains with promising technological and functional properties. This study aimed to identify potential candidates for developing commercial bacterial c...

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Bibliographic Details
Main Authors: Tijana Ledina, Jasna Đorđević, Milica Glišić, Nikola Čobanović, Marija Kovandžić, Snežana Bulajić
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
lactic acid bacteria (LAB)
technological properties
functional properties
probiotics
Serbian cheeses
Online Access:https://www.mdpi.com/2304-8158/14/1/38
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