Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese‐type and soft‐cheese type

Aims:  The influence of the cheese‐making process, ripening conditions and primary starter on the viability and proteolytic activity of an adjunct culture of Lactobacillus plantarum I91 was assessed in two miniature cheese models, representative of Cremoso Argentino and Cheddar cheeses.

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