High-throughput screening for texturing Lactococcus strains

In the food industry, lactic acid bacteria (LAB) are used in dairy fermentations, extending the shelf life by lowering the pH and also affecting taste and texture of the fermented milk. The texture of fermented milk is an important quality parameter, affecting consumer acceptance. Finding LAB provid...

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Detalles Bibliográficos
Autores principales: Poulsen, Vera Kuzina, Derkx, Patrick, Oregaard, Gunnar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2019
Materias:
Research Letter
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6341772/
https://www.ncbi.nlm.nih.gov/pubmed/30629174
http://dx.doi.org/10.1093/femsle/fnz001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6341772/
https://www.ncbi.nlm.nih.gov/pubmed/30629174
http://dx.doi.org/10.1093/femsle/fnz001

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