2017•International Journal of Food MicrobiologyOpen access

Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage

Barbara Turchi, Francesca Pedonese, Beatrice Torracca, Filippo Fratini, Simone Mancini, Alessia Galiero, Benedetta Montalbano, Domenico Cerri, Roberta Nuvoloni

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Key concepts: Streptococcus thermophilus, Lactobacillus plantarum, Donkey, Food science, Starter, Fermentation, Biology, Probiotic

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