Proteolytic Lactococcus lactis and Lipolytic Enterococcus durans of Dairy Origin as Meat Functional Starter Cultures

Proteolytic Lactococcus lactis and Lipolytic Enterococcus durans of Dairy Origin as Meat Functional Starter Cultures

Research background. As fermentation is an integral feature of both, dry sausage and cheese production, this has led to the evaluation of bacterial cultures Lactococcus lactis ssp. cremoris (LL8307) and Enterococcus durans (ED0207) originally isolated from artisanal Croatian hard type cheese to dive...

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Bibliographic Details
Main Authors: Mirna Mrkonjic Fuka, Ivica Kos, Ana Zgomba Maksimovic, Melita Bacic, Irina Tanuwidjaja
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2021-01-01
Series:Food Technology and Biotechnology
Subjects:
fermented sausages
native starter cultures
dairy origin
rep-PCR
sensory properties
Online Access:https://hrcak.srce.hr/file/373416

Internet

https://hrcak.srce.hr/file/373416

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