Proteolytic Lactococcus lactis and Lipolytic Enterococcus durans of Dairy Origin as Meat Functional Starter Cultures

Research background. As fermentation is an integral feature of both, dry sausage and cheese production, this has led to the evaluation of bacterial cultures Lactococcus lactis ssp. cremoris (LL8307) and Enterococcus durans (ED0207) originally isolated from artisanal Croatian hard type cheese to dive...

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Detalles Bibliográficos

Autores principales:	Mirna Mrkonjic Fuka, Ivica Kos, Ana Zgomba Maksimovic, Melita Bacic, Irina Tanuwidjaja
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	University of Zagreb Faculty of Food Technology and Biotechnology 2021-01-01
Colección:	Food Technology and Biotechnology
Materias:	fermented sausages native starter cultures dairy origin rep-PCR sensory properties
Acceso en línea:	https://hrcak.srce.hr/file/373416
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