Fermentation Characteristics of Lactococcus lactis subsp ... | 食品添加物合法業者資訊網

由WLi著作·2020·被引用8次—AsatypicalspeciesofLactococcus(L.)whichisfamousgenerainLAB,Lactococcuslactisiswidelyusedinindustry.IsolatesofL.lactis ...

People from different cultural backgrounds, and from across the globe, have been consuming fermented dairy products for millennia. Traditionally fermented dairy products are considered, not just as food, but also as a nutritionally complete food with a number of health benefits (Dehghan et al., 2018[1]). These and other health-promoting features, combined with the view that fermented foods are “natural,” has further increased the popularity of fermented dairy foods (Kumar et al., 2015[2]) including yogurt, kefir, dairy fan (resembling cheese), dairy cake, koumiss, sour cream, butter, and cheese. Natural fermented dairy products are rich in a diversity of lactic acid bacteria (LAB). LAB with different functional attributes are excellent microbial resources for industrial production, especially in the dairy industry (Cretenet et al., 2011[3]).

As primary components of the starter cultures used in fermented food production, members of the ...