Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.14279/32723
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Bintsis, Thomas | - |
dc.contributor.author | Papademas, Photis | - |
dc.date.accessioned | 2024-07-24T09:37:45Z | - |
dc.date.available | 2024-07-24T09:37:45Z | - |
dc.date.issued | 2024-03-01 | - |
dc.identifier.citation | Fermentation, 2024, vol. 10, no. 3 | en_US |
dc.identifier.issn | 23115637 | - |
dc.identifier.uri | https://hdl.handle.net/20.500.14279/32723 | - |
dc.description.abstract | A number of non-thermal preservation strategies have been adopted from the dairy industry to improve cheese quality and safety. The application of lactic acid bacteria cultures that produce bacteriocins has been extensively studied as a means of bio-preservation. However, the application of purified bacteriocins as a bio-protective agent is limited in cheese. The application of protective cultures is another strategy, and the aim of the current review is to provide an overview of the application of commercial and autochthonous adjunct cultures on the bio-protection of cheese; both public health and spoilage aspects are considered. | en_US |
dc.format | en_US | |
dc.language.iso | en | en_US |
dc.relation.ispartof | Fermentation | en_US |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | en_US |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | protective cultures | en_US |
dc.subject | cheese | en_US |
dc.subject | control of pathogens | en_US |
dc.subject | control of spoilage | en_US |
dc.title | The Application of Protective Cultures in Cheese: A Review | en_US |
dc.type | Article | en_US |
dc.collaboration | Aristotle University of Thessaloniki | en_US |
dc.collaboration | Cyprus University of Technology | en_US |
dc.subject.category | AGRICULTURAL SCIENCES | en_US |
dc.journals | Open Access | en_US |
dc.country | Cyprus | en_US |
dc.country | Greece | en_US |
dc.subject.field | Agricultural Sciences | en_US |
dc.publication | Peer Reviewed | en_US |
dc.identifier.doi | 10.3390/fermentation10030117 | en_US |
dc.identifier.scopus | 2-s2.0-85188777112 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/85188777112 | - |
dc.relation.issue | 3 | en_US |
dc.relation.volume | 10 | en_US |
cut.common.academicyear | 2024-2025 | en_US |
item.openairetype | article | - |
item.cerifentitytype | Publications | - |
item.languageiso639-1 | en | - |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.grantfulltext | open | - |
crisitem.author.dept | Department of Agricultural Sciences, Biotechnology and Food Science | - |
crisitem.author.faculty | Faculty of Geotechnical Sciences and Environmental Management | - |
crisitem.author.orcid | 0000-0003-0284-2247 | - |
crisitem.author.parentorg | Faculty of Geotechnical Sciences and Environmental Management | - |
crisitem.journal.journalissn | 2311-5637 | - |
crisitem.journal.publisher | MDPI | - |
Appears in Collections: | Άρθρα/Articles |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
fermentation-10-00117-v3.pdf | 310.99 kB | Adobe PDF | View/Open |
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