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Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems.

Canadian journal of microbiology - 1 May 2010

Gutiérrez-Méndez Nestor, Rodríguez-Figueroa José C, González-Córdova Aarón F, Nevárez-Moorillón Guadalupe V, Rivera-Chavira Blanca, Vallejo-Cordoba Belinda

Abstract excerpt

Lactococcus lactis is the lactic acid bacteria most used in the manufacture of dairy products because of its fast lactose fermentation and flavor production. In this study, L. lactis strains isolated from different sources and previously characterized and evaluated for their capability to produce flavor were compared with respect to their phenotypic and genotypic characteristics. The variability of phenotypes and...

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Dairy Products
Ecosystem
Food Microbiology
Genotype
Lactococcus lactis

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PMID: 20555405
DOI: 10.1139/w10-026

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