Open AccessPhysiological and biochemical characteristics of the Lactococcus lactis strains isolated from natural sources
Author(s) -
М. Е. Сафонова,
I. A. Naidenko,
А. I. BUKO
Publication year - 2019
Publication title -
vescì nacyânalʹnaj akadèmìì navuk belarusì. seryâ bìâlagìčnyh navuk
Language(s) - English
Resource type - Journals
eISSN - 2524-230X
pISSN - 1029-8940
DOI - 10.29235/1029-8940-2019-64-3-268-276
Subject(s) - lactococcus lactis , starter , lactic acid , fermentation , lactococcus , acidogenesis , fermentation starter , biology , food science , microbiology and biotechnology , bacteria , chemistry , genetics , ecology , methane , anaerobic digestion
The data have been presented on physiological and biochemical properties (growth, acidogenic, proteolytic and antagonistic аctivity, resistance to NaCl) of lactic acid bacterial strains of Lactococcus lactis isolated from Belarus natural sources. These strains are promising for use as starter cultures for fermented dairy products, cheese.