Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture - Araújo-Rodrigues, Helena; Martins, António P. L.; Tavaria, Freni K.; Dias, João; Santos, Maria Teresa; Alvarenga, Nuno; Pintado, Manuela E. (Foods, 2023)
Keywords: Acidification; Amino acids; autochthonous starter culture; Bacteria; Cheese; cheese models; cheeses; Cultural heritage; Culture; Cynara cardunculus; Dairy products; Enzymes; Esters; Fatty acids; Food research; Food science; Heterogeneity; Inoculation; inoculum; Lactic acid; Lactic acid bacteria; Lactic acidosis; Legislation; lipolysis; Microbiota; Microbiota (Symbiotic organisms); Microorganisms; Milk; nitrogen; Pasteurization; Peptides; Production processes; Properties; protected designation of origin; Proteolysis; Safety; Serpa PDO cheese; Starter cultures; Statistical analysis; Volatile fatty acids; Volatiles; Portugal; United States--US; Germany; cheese models; Lactic acid bacteria; autochthonous starter culture; lipolysis; Serpa PDO cheese; proteolysis