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Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheese Production
The aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as ‘bijeli sir’, ‘mas...
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| Publicat a: | Food Technol Biotechnol |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5434366/ https://ncbi.nlm.nih.gov/pubmed/28559734 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.01.17.4854 |
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