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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Detalhes bibliográficos
Publicado no:Front Microbiol
Main Authors: Li, Weicheng, Ren, Min, Duo, Lana, Li, Jing, Wang, Shuai, Sun, Yaru, Li, Min, Ren, Weiyi, Hou, Qiangchuan, Yu, Jie, Sun, Zhihong, Sun, Tiansong
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2020
Assuntos:
Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7438938/
https://ncbi.nlm.nih.gov/pubmed/32903743
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.01794
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