English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Thirty-seven strains of Streptococcus salivarius subsp thermophilus, isolated from Italian local chee ses and natural starters were characterized on the basis of 6 parameters of their acidification abilities obtained from pH changes in milk as a function of time. Data were evaluated using principal component analysis (PCA), which emphasized the differences between the strains and allowed them to be divided into 3 groups. The differences observed in the analy1ical procedure were verified in cheesemaking, in which 2 starter cultures composed of strains from 2 different groups were used. Curd acidification rates were different, confirming the validity of the classification.

A new approach to the characterization of Streptococcus salivarius subsp thermophilus based on acidification rates