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Selection of raw cow’s milk thermophilic lactic acid bacteria obtained from southwest Parana, Brazil, with potential use as autochthonous starter

机译：从西南帕拉纳，巴西获得的原始牛奶嗜热乳酸菌的选择，潜在用途作为自身加重起动器

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Simone Beux; Carla Todescatto; João Francisco Marchi; Edimir Andrade Pereira;
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1. Artisanal Vlasina raw goat's milk cheese: evaluation and selection of autochthonous lactic acid bacteria as starter cultures. [J] . Terzic-Vidojevic A., Tolinacki M., Nikolic M., Food Technology and Biotechnology . 2013,第4期

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2. Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures [J] . Terzic-Vidojevic Amarela, Tolinacki Maja, Nikolic Milica, Food Technology and Biotechnology . 2013,第4期

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3. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures [J] . Zanirati Debora Ferreira, Abatemarco Mario Jr., de Cicco Sandes Savio Henrique, Anaerobe . 2015,第Null期

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4. Reducing Milk Allergenicity of Cow, Buffalo, and Goat Milk using Lactic Acid Bacteria Fermentation [C] . Hapsari Anggraini, Kullanart Tongkhao, Wasaporn Chanput Basic Science International Conference . 2018

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5. Effect of oxidation-reduction potential on the growth of starter and nonstarter lactic acid bacteria. [D] . Boucher, Becky. 2008

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6. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese [O] . Raimondo Gaglio, Massimo Todaro, Luca Settanni 2021

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7. Contribution of the autochthonous lactic acid bacteria population in audproduction of raw milk Mozzarella cheese- CONTRIBUTO DELLA POPOLAZIONE LATTICA AUTOCTONAudIN UNA PRODUZIONE DI MOZZARELLA AL LATTE CRUDOudCON STARTER TERMOFILI COMMERCIALI [O] . Ciarrocchi Floriana, Aquilanti Lucia, Angelozzi Marco, 2008

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Selection of raw cow’s milk thermophilic lactic acid bacteria obtained from southwest Parana, Brazil, with potential use as autochthonous starter

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