Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream
Author:
Funder
Lotte Foods
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2021.e3
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3. Influence of temperature regimes of ripening and fermentation stages on the physical and chemical properties of cream and sour-cream butter quality indicators;Bondarchuk;Food Sci Technol,2018
4. Improvement of diacetyl production by Lactococcus lactis ssp. lactis CNRZ 483 through oxygen control;Boumerdassi;J Dairy Sci,1996
5. Cream fermentation by immobilized lactic acid bacteria;Champagne;Biotechnology Lett,1987
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