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Article

Genetic diversity of Lactobacillus delbrueckii isolated from raw milk in Hokkaido, Japan.

Journal of dairy science - 1 Mar 2022

Tsuchihashi H, Ichikawa A, Takeda M, Koizumi A, Mizoguchi C, Ishida T, Kimura K

Abstract excerpt

Lactic acid bacteria (LAB) play important roles in acid production and flavor formation in fermented dairy products. Lactic acid bacteria strains with distinct characteristics confer unique features to products. Diverse LAB have been identified in raw milk and traditional fermented milk prepared from raw milk. However, little is known about LAB in raw milk in Japan. To preserve diverse LAB as potential starters...

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PMID: 34955279
DOI: 10.3168/jds.2021-21135

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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