Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates

It is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 Lactococcus lactis subsp. lactis isolates from traditionally fermented dairy pr...

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Auteurs principaux:	Weicheng Li, Min Ren, Lana Duo, Jing Li, Shuai Wang, Yaru Sun, Min Li, Weiyi Ren, Qiangchuan Hou, Jie Yu, Zhihong Sun, Tiansong Sun
Format:	Artigo
Langue:	Inglês
Publié:	Frontiers Media S.A. 2020-08-01
Collection:	Frontiers in Microbiology
Sujets:	Lactococcus lactis subsp. lactis fermentation characteristics potential starter culture malt aroma large-scale phenotyping
Accès en ligne:	https://www.frontiersin.org/article/10.3389/fmicb.2020.01794/full
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