Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains

Journal of Dairy Science

Volumn 102, Issue 1, 2019, Pages 124-134

  Yerlikaya, Oktay ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

dairy starter; kefir grain; Lactococcus lactis ssp. lactis; probiotics; raw milk

Indexed keywords

ANTIINFECTIVE AGENT; KEFIR; PROBIOTIC AGENT;

ANIMAL; FERMENTATION; FERMENTED DAIRY PRODUCT; ISOLATION AND PURIFICATION; LACTOCOCCUS LACTIS; MICROBIOLOGY; MILK; PHYSIOLOGY;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTI-INFECTIVE AGENTS; CULTURED MILK PRODUCTS; FERMENTATION; KEFIR; LACTOCOCCUS LACTIS; MILK; PROBIOTICS;

EID: 85055748819     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2018-14983     Document Type: Article

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