Fermented dairy products, such as cheese, are gaining renewed attention not only for their nutritional value but also for their potential as vehicles of bioactive compounds. In this study, an innovative fresh cheese (“Primo sale”) was developed by incorporating Equisetum arvense (field horsetail), alongside selected lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum, Pediococcus pentosaceus and Enterococcus faecalis) with potential probiotic traits in addition to the commercial starters (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus).
Cellini, B., Vannini, L. (2025). Functional lactic acid bacteria strains and field horsetail in fresh cheeses to enhance health and aroma.. Bolzano : NOI Techpark.
Functional lactic acid bacteria strains and field horsetail in fresh cheeses to enhance health and aroma.
Beatrice Cellini
Primo
;Lucia Vannini
2025
Abstract
Fermented dairy products, such as cheese, are gaining renewed attention not only for their nutritional value but also for their potential as vehicles of bioactive compounds. In this study, an innovative fresh cheese (“Primo sale”) was developed by incorporating Equisetum arvense (field horsetail), alongside selected lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum, Pediococcus pentosaceus and Enterococcus faecalis) with potential probiotic traits in addition to the commercial starters (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
