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

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Pubblicato in:BMC Biotechnology vol. 25 (2025), p. 1-15
Autore principale: Alfano, Alberto
Altri autori: Parecha, Darshankumar, Fusco, Alessandra, Savio, Vittoria, Ida De Chiara, Muscariello, Lidia, Donnarumma, Giovanna, Schiraldi, Chiara
Pubblicazione:
Springer Nature B.V.
Soggetti:
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
Accesso online:Citation/Abstract
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