TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Abarquero, Daniel
AU  - Bodelón Macías, Raquel
AU  - Flórez, Ana Belén
AU  - Fresno Baro, José María
AU  - Renes Bañuelos, Erica
AU  - Mayo, Baltasar
AU  - Tornadijo Rodríguez, María Eugenia
AU  - Tecnologia de los Alimentos
DA  - 2023
SN  - 0023-6438
UR  - http://hdl.handle.net/10612/16000
AB  - [EN] Twenty lactic acid bacteria (LAB) isolated from artisanal cheeses and previously selected for their technological properties were screened for their enzymatic activities, antimicrobial activity and safety. The aim was to select those LAB strains...
LA  - eng
PB  - Elsevier
KW  - Tecnología de los alimentos
KW  - Antibiotic resistance
KW  - Antimicrobial activity
KW  - Biogenic amines
KW  - Enzymatic activities
KW  - Glutamate dehydrogenase
TI  - Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production
DO  - 10.1016/j.lwt.2023.114709
T2  - LWT
VL  - 180
M2  - 114709
ER  -