Most bacteria from craft goat's cheese come from lactic acid and could be beneficial for health
Wednesday, January 28, 2009 - 16:21
in Health & Medicine
A research work carried out at the Department of Microbiology of the University of Granada has carried out an analysis of the DNA extracted from different varieties of craft goat's cheese, determining that most of them belong to the group of lactic bacteria, which could have important technological and functional properties, and be even beneficial for health. The doctoral thesis by Antonio M. Martin Platero has been supervised by Professors Manuel Martinez Bueno, Mercedes Maqueda and Eva Valdivia, and is the first research work carried out around Andalusian cheese through the combination of classic and molecular techniques and/or methodologies...
