Publication | Open Access

Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis

ProbioticFood FermentationVitro ScreeningLactic Acid BacteriaParmigiano Reggiano CheeseFood MicrobiologyMicrobiologyPrincipal Component AnalysisProbioticsMedicineHealth Sciences