15 May Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks
A B S T R A C T The purpose of this research was the evaluation of technological features and of the ability of functional LAB strains with desirable sensory characteristics, to produce fermented milk. Eight strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei and...