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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Bibliographische Detailangaben
Veröffentlicht in:Braz J Microbiol
Hauptverfasser: Fusieger, Andressa, Martins, Mayra Carla Freitas, de Freitas, Rosângela, Nero, Luís Augusto, de Carvalho, Antônio Fernandes
Format: Artigo
Sprache:Inglês
Veröffentlicht: Springer International Publishing 2019
Schlagworte:
Food Microbiology - Research Paper
Online Zugang: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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