Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates-Reference-Cited by-同舟云学术

Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates

Published:2020-08-04 Issue: Volume:11 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Li Weicheng,Ren Min,Duo Lana,Li Jing,Wang Shuai,Sun Yaru,Li Min,Ren Weiyi,Hou Qiangchuan,Yu Jie,Sun Zhihong,Sun Tiansong

Funder

National Natural Science Foundation of China

Natural Science Foundation of Inner Mongolia

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference42 articles.

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4. Bacteriocins: recent trends and potential applications.;Bali;C R C Crit. Rev. Food Technol.,2016

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