Publications by authors named "Konstantina Panagiotarea"
Article Synopsis
- The study investigated 189 LAB strains from sheep milk and specific cheeses to assess their suitability for dairy manufacturing, safety risks, and gastrointestinal survival.
- Key findings showed that the fastest acidifying strains were DRD 2658 and DRD 2657, which lowered milk pH significantly within 6 hours, while weak caseinolytic activity was found across all species but no lipolytic or harmful activities were observed.
- There was a notable variability in antibiotic resistance, with most strains showing resistance, and while none survived at pH 1, a significant percentage did survive at pH 2 and 3, indicating durability in acidic conditions but requiring further research for potential use as starter cultures.
