1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/32723
DC FieldValueLanguage
dc.contributor.authorBintsis, Thomas-
dc.contributor.authorPapademas, Photis-
dc.date.accessioned2024-07-24T09:37:45Z-
dc.date.available2024-07-24T09:37:45Z-
dc.date.issued2024-03-01-
dc.identifier.citationFermentation, 2024, vol. 10, no. 3en_US
dc.identifier.issn23115637-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/32723-
dc.description.abstractA 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.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofFermentationen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectprotective culturesen_US
dc.subjectcheeseen_US
dc.subjectcontrol of pathogensen_US
dc.subjectcontrol of spoilageen_US
dc.titleThe Application of Protective Cultures in Cheese: A Reviewen_US
dc.typeArticleen_US
dc.collaborationAristotle University of Thessalonikien_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryAGRICULTURAL SCIENCESen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.countryGreeceen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.3390/fermentation10030117en_US
dc.identifier.scopus2-s2.0-85188777112-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85188777112-
dc.relation.issue3en_US
dc.relation.volume10en_US
cut.common.academicyear2024-2025en_US
item.openairetypearticle-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.grantfulltextopen-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.journal.journalissn2311-5637-
crisitem.journal.publisherMDPI-
Appears in Collections:Άρθρα/Articles
Files in This Item:
File Description SizeFormat
fermentation-10-00117-v3.pdf310.99 kBAdobe PDFView/Open
CORE Recommender
Show simple item record

Page view(s)

16
Last Week
2
Last month
checked on Aug 28, 2024

Download(s)

11
checked on Aug 28, 2024

Google ScholarTM

Check

Altmetric


This item is licensed under a Creative Commons License Creative Commons