POTENCIAL BACTERIOCINOGÊNICO E PROBIÓTICO DE BACTÉRIAS ÁCIDO LÁTICAS ISOLADAS DE LEITE E QUEIJOS ARTESANAIS

POTENCIAL BACTERIOCINOGÊNICO E PROBIÓTICO DE BACTÉRIAS ÁCIDO LÁTICAS ISOLADAS DE LEITE E QUEIJOS ARTESANAIS

Among the wide range of products naturally fermented by lactic acid bacteria (LAB), there are the homemade cheeses. These bacteria are inherent to the raw milk and the fermentation process for producing compounds responsible for the flavor and texture of the products. Its use is one of the oldest fo...

Full description

Bibliographic Details
Main Author: Hermanns, Gislaine
Other Authors: Richards, Neila Silvia Pereira dos Santos
Format: Others
Language:Portuguese
Published: Universidade Federal de Santa Maria 2014
Subjects:
Leite
Queijo
Bactérias ácido láticas
Bacteriocinas
Probióticos
Milk
Cheese
Lactic acid bacteria
Bacteriocins
Probiotics
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Online Access:http://repositorio.ufsm.br/handle/1/3391

Internet

http://repositorio.ufsm.br/handle/1/3391

Similar Items