Influence of Resistant Starch and Exopolysaccharide-Producing Streptococcus thermophilus on Viability of Lactic Acid Bacteria in low fat UF Feta Cheese during Ripening
Forough Sadat Tabibloghmany, Ebrahim Hosseini, Mohammad Hojjatoleslamy & Elham Ehsandoost · Annual Research & Review in Biology · 2014
Aims: Lactic acid bacteria (LAB) are essential component of all natural cheese varieties, and play important roles during both cheeses producing and ripening. The objective of this study was to evaluate the effect of the combination of Exopolysaccharide-Producingstrains and resis...
Open access
Research Article
10.9734/ARRB/2014/11709