Symposium review: Lactococcus lactis from nondairy sources: Their genetic and metabolic diversity and potential applications in cheese.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of dairy science"
DOI: 10.3168/jds.2017-13331
Abstract: The widespread dissemination of species of the lactic acid bacteria (LAB) group in different environments testifies to their extraordinary niche adaptability. Members of the LAB are present on grass and other plant material, in dairy… read more here.
Keywords: dairy; lactis nondairy; diversity; lactococcus lactis ... See more keywords