Yeasts from autochthonal cheese starters: technological and functional properties.

@article{Binetti2013YeastsFA,
  title={Yeasts from autochthonal cheese starters: technological and functional properties.},
  author={Ana G Binetti and Mario Carrasco and Jorge A. Reinheimer and Viviana B Su{\'a}rez},
  journal={Journal of applied microbiology},
  year={2013},
  volume={115 2},
  pages={434-44}
}
AIMS The aim of this work was to identify 20 yeasts isolated from autochthonal cheese starters and evaluate their technological and functional properties. METHODS AND RESULTS The capacities of the yeasts to grow at different temperatures, pH, NaCl and lactic acid concentrations as well as the proteolytic and lipolytic activities were studied. Moreover, survival to simulated gastrointestinal digestion, hydrophobicity, antimicrobial activity against pathogens and auto- and co-aggregation… CONTINUE READING

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