Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches

Lactococcus lactis subsp. lactis bv. diacetylactis strains are often used as starter cultures by the dairy industry due to their production of acetoin and diacetyl, important substances that add buttery flavor notes in dairy products. Twenty-three L. lactis subsp. lactis isolates were obtained from...

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Veröffentlicht in:	Brazilian journal of microbiology 2020-03, Vol.51 (1), p.313-321
Hauptverfasser:	Fusieger, Andressa, Martins, Mayra Carla Freitas, de Freitas, Rosângela, Nero, Luís Augusto, de Carvalho, Antônio Fernandes
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetoin Acidification Biomedical and Life Sciences Citric acid Dairy farming Dairy farms Dairy industry Dairy products Diacetyl Farms Fermented food Flavor Food Microbiology Food Microbiology - Research Paper Lactococcus lactis Life Sciences Medical Microbiology Microbial Ecology Microbial Genetics and Genomics Microbiology Milk Milk free Mycology Peanuts Skim milk Sodium chloride Starter cultures
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