English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

A total of 18 dairy lactococcal strains isolated from commercial starters, curds and fresh cheeses were screened for 63 biochemical and technological characters and compared to three reference strains. Using hierarchical clustering analyses, aIl these strains were compared on the basis of eight biochemical criteria or seven technological criteria. The technological characteristics under study were growth kinetics, acidification, diacetyl production and protelysis during growth in milk, as weil as 3 peptidase activities. Clusters obtained from these classifications mainly differed in the pro- teolytic character of the strains. Principal Component Analyses (PCA) were also carried out on the results of the technological characterization. This statistical method allows to compare simulta- neously aIl the strains and their technological properties. The two statistical methods used made it pos- sible to evaluate the relationships between strains on the one hand and between strains and their technological properties on the other hand. This study allowed to select strains for their abilities to aci- dify milk or to produce diacetyl which could be of great interest for the fresh cultured dairy industry. © InralElsevier, Paris. Lactococcus / selection / technological characterization / hierarchical clustering / principal component analysis

Characterization and selection of dairy lactococci based on statistical analyses of biochemical and technological properties