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Publications by Alfredo Vázquez-Ovando

Use of Starter Culture of Native Lactic Acid Bacteria for Producing an Artisanal Mexican Cheese Safe and Sensory Acceptable

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

Related publications

Bacteriocinogenic Potential of Lactic Acid Bacteria Isolated From Artisanal Colonial Type - Cheese

Archives of Veterinary Science

English

Contribution of Wild Strains of Lactic Acid Bacteria to the Typical Aroma of an Artisanal Cheese

Developments in Food Science

English

The Use of Lactic Acid Bacteria as Starter Culture and Its Effect on the Proximate Composition and Sensory Acceptability of Millet Beverage

International Journal of Innovative Food Science and Technology

English

Selection of Tempoyak Lactic Acid Bacteria as Candidate Strain for Yoghurt Starter Culture

Biosaintifika: Journal of Biology & Biology Education

English

Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage

Journal of the Korean Society of Food Science and Nutrition

English

Identification and Characterisation of Lactic Acid Bacteria Isolated From Traditional Urfa Cheese

International Journal of Dairy Technology

Process Chemistry

English

Detection and Molecular Characterization of Butyrate-Producing Genes in Probiotic Lactic Acid Bacteria for Use in Livestock

Nigerian Journal of Biotechnology

English

Malo-Lactic Fermentation Tests Using Commercial Starter Cultures of Lactic Acid Bacteria in Domestic Red Winemaking

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Characterization of Lactic Acid Bacteria Isolated From a Traditional Pasta Filata Cheese

Italian Journal of Food Safety

English