Selection of yeast and lactic acid bacteria strains, isolated from spontaneous raw milk fermentation, for the production of a potential probiotic fermented milk

HIGHLIGHTS

• who: Viola Galli and colleagues from the Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy have published the Article: Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk, in the Journal: Fermentation 2022, 407 of /2022/
• what: The aim of this work was to isolate and select yeasts from spontaneous milk fermentations to be used as inoculum together with LAB for manufacturing a potentially probiotic acidic low-alcohol fermented milk. In this experiment, the analysis, and . . .
  

   

  

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