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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Detalles Bibliográficos
Autores principales: 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: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7438938/
https://www.ncbi.nlm.nih.gov/pubmed/32903743
http://dx.doi.org/10.3389/fmicb.2020.01794

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7438938/
https://www.ncbi.nlm.nih.gov/pubmed/32903743
http://dx.doi.org/10.3389/fmicb.2020.01794

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