Acidification, stress tolerance, biofilm formation, and volatile compound production by microbial isolates from Ugandan artisanal cheeses: implications for starter and adjunct culture design
Fuente:
International Dairy Journal
Publication date: Available online 23 May 2026Source: International Dairy JournalAuthor(s): Andrew Mwebesa Muhame, Georgios Vafeiadis, Evangelos Vasileiou, Ediriisa Mugampoza, Paul Alex Wacoo, Adamantini Paraskevopoulou, Efstathios Giaouris