TY  - JOUR
AU  - Jara Pérez, Josué
AU  - Alba Rubio, Claudio
AU  - Calzada, Javier
AU  - Largo, Lucía
AU  - Kellermann, Marta
AU  - Rosado, Sara
AU  - Ávila, Marta
AU  - Garde, Sonia
AU  - Rodríguez Gómez, Juan Miguel
PY  - 2026
DO  - 10.3390/foods15081362
UR  - https://hdl.handle.net/20.500.14352/136619
T2  - Foods
AB  - Artisanal cheese quality relies on a complex microbiota. The generalized use of commercial starter cultures has been associated with reduced microbial diversity, fueling interest in using indigenous lactic acid bacteria (LAB) as adjunct cultures. This...
LA  - eng
M2  - 1
PB  - MDPI
KW  - Cheese
KW  - Ligilactobacillus salivarius
KW  - Lactiplantibacillus plantarum
KW  - Lacticaseibacillus paracasei
KW  - Adjunct cultures
KW  - Cheese technology
KW  - Cheese safety
TI  - Use of Ligilactobacillus salivarius SP36 as an Adjunct Culture by an Artisan Dairy and Isolation of New Autochthonous Strains with Technological Potential for Cheesemaking
TY  - journal article
VL  - 15(8)
ER  -