Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria
Fuente:
International Dairy Journal
Publication date: February 2026Source: International Dairy Journal, Volume 173Author(s): Gabriele Busetta, Giuliana Garofalo, Tansu Taspinar, Rosa Guarcello, Elena Franciosi, Maria Teresa Sardina, Giancarlo Moschetti, Luca Settanni, Huseyin Erten, Raimondo Gaglio