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Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria

Gabriele Busetta; Giuliana Garofalo; Tansu Taspinar; Rosa Guarcello; Elena Franciosi; Maria Teresa Sardina; Giancarlo Moschetti; Luca Settanni; Huseyin Erten; Raimondo Gaglio
International Dairy Journal · Vol. 173 · pp. 106473 · 2026
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Abstract

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Bibliographic Information

JournalInternational Dairy Journal
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume173
Pages106473
Document TypeJournal Article
eISSN0958-6946
DOI10.1016/j.idairyj.2025.106473
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage2013-04-01~2013-04-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/09586946
Publisher PageOpen Publisher Page
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