Proteolytic Lactococcus lactis and Lipolytic Enterococcus durans of Dairy Origin as Meat Functional Starter Cultures

RESEARCH BACKGROUND: As fermentation is an integral feature of both, dry sausage and cheese production, this has led to the evaluation of bacterial cultures Lactococcus lactis ssp. cremoris (LL8307) and Enterococcus durans (ED0207) originally isolated from artisanal Croatian hard type cheese to dive...

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Detalles Bibliográficos
Autores principales: Mrkonjic Fuka, Mirna, Kos, Ivica, Maksimovic, Ana Zgomba, Bacic, Melita, Tanuwidjaja, Irina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2021
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157092/
https://www.ncbi.nlm.nih.gov/pubmed/34084081
http://dx.doi.org/10.17113/ftb.59.01.21.6872

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157092/
https://www.ncbi.nlm.nih.gov/pubmed/34084081
http://dx.doi.org/10.17113/ftb.59.01.21.6872

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