Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese

Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition

Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis