Characteristics of the alcoholic milk product fermented by Lactococcus lactis subsp. lactis TA29 and Saccharomyces exiguus SK2

Journal of Microbiology and Biotechnology

Volumn 6, Issue 1, 1996, Pages 50-53

  Hong, Seok San ^a   Cha, Seong Kwan ^a   Kim, Wang June ^a   Koo, Young Jo ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Fermented milk; Kefir; Lactococcus lactis; Pathogenic bacteria; Saccharomyces exiguus

Indexed keywords

EID: 2842514612     PISSN: 10177825     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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