Usefulness of Potentially Probiotic <i>L. lactis</i> Isolates from Polish Fermented Cow Milk for the Production of Cottage Cheese
<i>Lactococcus lactis</i> bacteria are used as starter cultures in cottage cheese and fermented milk production due to their acidification and contribution in the creation of the characteristic sensory features. The aim of the research was to carry out isolation, genetic identification,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/12/23/12088 |