Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

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Title
Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese
Authors
Keywords
Lactic acid bacteria, Cheese, Artisanal, Safety, Adjunct culture
Journal
FOOD MICROBIOLOGY
Volume 63, Issue -, Pages 178-190
Publisher
Elsevier BV
Online
2016-11-23
DOI
10.1016/j.fm.2016.11.014

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