Lactococcus lactis I7 isolated from traditional Italian cheese making: a biotechnological integrated platform

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Bibliographische Detailangaben
Veröffentlicht in:	BMC Biotechnology vol. 25 (2025), p. 1-15
1. Verfasser:	Alfano, Alberto
Weitere Verfasser:	Parecha, Darshankumar, Fusco, Alessandra, Savio, Vittoria, Ida De Chiara, Muscariello, Lidia, Donnarumma, Giovanna, Schiraldi, Chiara
Veröffentlicht:	Springer Nature B.V.
Schlagworte:	Italy France Switzerland Bacteria Food products Dairy industry Fed batch Food spoilage Dairy products Batch culture Cheese Lactic acid bacteria Biological activity Fermentation Spoilage Starter cultures Biotechnology Batch processes Lactic acid E coli Gastrointestinal system Pathogens Design of experiments Fermented milk products Productivity Biomass Ultrafiltration Batch processing Intestine Microfiltration Dry cells Cow's milk Milk Process controls Vegan Veganism Glucose Antimicrobial agents Lactose Metabolites Antimicrobial activity Economic Lactococcus lactis Environmental
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