Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches

Lactococcus lactis subsp. lactis bv. diacetylactis strains are often used as starter cultures by the dairy industry due to their production of acetoin and diacetyl, important substances that add buttery flavor notes in dairy products. Twenty-three L. lactis subsp. lactis isolates were obtained from...

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Publicat a:Braz J Microbiol
Autors principals: Fusieger, Andressa, Martins, Mayra Carla Freitas, de Freitas, Rosângela, Nero, Luís Augusto, de Carvalho, Antônio Fernandes
Format: Artigo
Idioma:Inglês
Publicat: Springer International Publishing 2019
Matèries:
Food Microbiology - Research Paper
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7058814/
https://ncbi.nlm.nih.gov/pubmed/31734902
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s42770-019-00182-3
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