Work

Bacterial consortia of ewes’ whey in the production of bryndza cheese in Slovakia

Year: 2025

Type: article

Source: Letters in Applied Microbiology

DOI: 10.1093/lambio/ovaf047

Authors: Nikola Klištincová, Janka Koreňová, Zuzana Rešková, Zuzana Čaplová, Alexandra Burdová, Zuzana Farkas, Martin Polovka, Hana Drahovská, Domenico Pangallo, Tomáš Kuchta

Institutions: Slovak Academy of Sciences, Institute of Molecular Biology of the Slovak Academy of Sciences, Food Research Institute, National Agricultural and Food Centre, Comenius University Bratislava

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Agentúra na Podporu Výskumu a Vývoja

Award: Štartovacie a prídavné kultúry na výrobu slovenskej bryndze s tradičnými organoleptickými vlastnosťami

OpenAlex ID: W4408972896

FWCI: 0.43

Cites: 27

Cited by: 1

Related to: 10