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Phenotypic and molecular characterization of Lactococcus lactis from milk and plants.

Journal of applied microbiology - 1 Aug 2006

Nomura M, Kobayashi M, Narita T, Kimoto-Nira H, Okamoto T

Abstract excerpt

AIMS: The aim of this study was to obtain new Lactococcus lactis strains from nondairy materials for use as milk fermentation starters. The genetic and phenotypic traits of the obtained strains were characterized and compared with those of L. lactis strains derived from milk. It was confirmed that the plant-derived bacteria could be used as milk fermentation starters. METHODS AND RESULTS: About 2600 lactic acid...

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Carbohydrate Metabolism
Cheese
Fermentation
Food Microbiology
Lactococcus lactis

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Random Amplified Polymorphic DNA Technique

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PMID: 16882147
DOI: 10.1111/j.1365-2672.2006.02949.x

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