Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures

International Journal of Food Microbiology

Volumn 271, Issue , 2018, Pages 1-7

  Tidona, Flavio ^a   Meucci, Aurora ^a   Povolo, Milena ^a   Pelizzola, Valeria ^a   Zago, Miriam ^a   Contarini, Giovanna ^a   Carminati, Domenico ^a   Giraffa, Giorgio ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Cheese starters; Dairy technology; Lactococcus hircilactis; Lactococcus laudensis; Strain characterization

Indexed keywords

2,3 BUTANEDIONE; ACETIC ACID; ACETOIN; CARBOXYLIC ACID; CITRIC ACID; EXOPOLYSACCHARIDE; FOLIC ACID; GALACTOSE; LACTOSE; SUGAR; ANTIOXIDANT; BACTERIAL POLYSACCHARIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL GROWTH; CARBON SOURCE; CHEESEMAKING; CHEMICAL COMPOSITION; CONTROLLED STUDY; FLAVOR; LACTOCOCCUS; LACTOCOCCUS HIRCILACTIS; LACTOCOCCUS LAUDENSIS; MILK; NONHUMAN; PH; PHENOTYPE; PROTEIN DEGRADATION; SPECIES; TEMPERATURE; ANIMAL; BIOSYNTHESIS; CHEESE; FERMENTATION; METABOLISM; MICROBIOLOGY; TASTE;

ANIMALS; ANTIOXIDANTS; CHEESE; CITRIC ACID; FERMENTATION; FOLIC ACID; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS; LACTOSE; MILK; POLYSACCHARIDES, BACTERIAL; TASTE;

EID: 85042113240     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.02.015     Document Type: Article

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