2005•Food Research InternationalOpen access

Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese

Carina V. Bergamini, Erica Hynes, Andréa Quiberoni, V.B. Suárez, C.A. Zalazar

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Key concepts: Lactobacillus paracasei, Probiotic, Lactobacillus acidophilus, Food science, Ripening, Starter, Population, Lactobacillaceae

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Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese — Research Paper | ScholarLens