Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches
Author:
Funder
CAPES
CNPq
FAPEMIG
Publisher
Springer Science and Business Media LLC
Subject
Microbiology,Computer Networks and Communications,Hardware and Architecture,Software
Link
http://link.springer.com/content/pdf/10.1007/s42770-019-00182-3.pdf
Reference48 articles.
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2. Leroy F, De Vuyst L (2004) Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Technol 15(2):67–78. https://doi.org/10.1016/j.tifs.2003.09.004
3. Schleifer KH, Kraus J, Dvorak C, Kilpper-Bälz R, Collins MD, Fischer W (1985) Transfer of Streptococcus lactis and related Streptococci to the genus Lactococcus gen. nov. Syst Appl Microbiol 6(3):183–195. https://doi.org/10.1016/S0723-2020(85)80052-7
4. Nomura M, Kobayashi M, Narita T, Kimoto-Nira H, Okamoto T (2006) Phenotypic and molecular characterization of Lactococcus lactis from milk and plants. J Appl Microbiol 101(2):396–405. https://doi.org/10.1111/j.1365-2672.2006.02949.x
5. Dal Bello B, Cocolin L, Zeppa G, Field D, Cotter PD, Hill C (2012) Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese. Int J Food Microbiol 153(1–2):58–65. https://doi.org/10.1016/j.ijfoodmicro.2011.10.016
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