Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Food Science

• Artisanal Cheese 100%
• Lactic Acid Bacteria 100%
• Dairy Product 50%
• Catalase 50%
• Sensory Quality 50%
• Staphylococcus aureus 50%
• Lacticaseibacillus paracasei 50%
• Escherichia coli 50%
• Acidification 50%
• Swiss Cheese 50%
• Casein 50%

Immunology and Microbiology

• Lactic Acid Bacterium 100%
• Antibiotic Sensitivity 50%
• Lipolysis 50%
• Escherichia coli 50%
• Staphylococcus aureus 50%
• In Vitro 50%
• Infectious Agent 50%
• Catalase 50%