Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese

被引：0
|
作者：
Cansu Altin
Tijjani Ismail Kabwanga
Fadime Kiran
Sebnem Ozturkoglu-Budak
机构：
[1] Ankara University,Department of Dairy Technology, Faculty of Agriculture
[2] Ankara University,Pharmabiotic Technologies Research Laboratory, Department of Biology, Faculty of Science
来源：
Food Science and Biotechnology | 2024年 / 33卷
关键词：
White-brined cheese; Starter culture; Cytotoxicity; Antibiotic susceptibility;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：115 / 127
页数：12
相关论文
共 50 条
  • [21] The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content
    Ozer, Barbaros
    Kirmaci, Huseyin A.
    Hayaloglu, Ali A.
    Akcelik, Mustafa
    Akkoc, Nefise
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2011, 64 (04) : 494 - 501
  • [22] Probiotic Potential and Technological Properties of Bacteriocinogenic Lactococcus lactis Subsp. Lactis UTNGt28 from a Native Amazonian Fruit as a Yogurt Starter Culture
    Tenea, Gabriela N.
    Suarez, Jimena
    MICROORGANISMS, 2020, 8 (05)
  • [23] Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1-4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese
    Ivanovic, Marina
    Mirkovic, Nemanja
    Mirkovic, Milica
    Miocinovic, Jelena
    Radulovic, Ana
    Knudsen, Tatjana Solevic
    Radulovic, Zorica
    FOODS, 2021, 10 (07)
  • [24] Complete Genome Sequence of Lactococcus lactis subsp. lactis A12, Strain Isolated from Wheat Sourdough
    Guellerin, Maeva
    Passerini, Delphine
    Fontagne-Faucher, Catherine
    Robert, Herve
    Gabriel, Valerie
    Loux, Valentin
    Klopp, Christophe
    Le Loir, Yves
    Coddeville, Michele
    Daveran-Mingot, Marie-Line
    Ritzenthaler, Paul
    Le Bourgeois, Pascal
    GENOME ANNOUNCEMENTS, 2016, 4 (05)
  • [25] Chemical composition of sausages processed with starter cultures Lactobacillus curvatus and Lactococcus lactis subsp. lactis during storage in vacuum packaging
    Lokes, S. I.
    Shevchenko, L., V
    Mykhalska, V. M.
    Poliakovskyi, V. M.
    Chepil, L., V
    REGULATORY MECHANISMS IN BIOSYSTEMS, 2024, 15 (03) : 405 - 409
  • [26] Volatile compounds in Hispanico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp lactis INIA 415
    Garde, S
    Carbonell, M
    Fernández-García, E
    Medina, M
    Nuñez, M
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (23) : 6752 - 6757
  • [27] Use of a Nisin-Producing Starter Culture of Lactococcus lactis subsp lactis To Improve Traditional Fish Fermentation in Senegal
    Diop, Michel Bakar
    Dubois-Dauphin, Robin
    Destain, Jacqueline
    Tine, Emmanuel
    Thonart, Philippe
    JOURNAL OF FOOD PROTECTION, 2009, 72 (09) : 1930 - 1934
  • [28] Investigation of genomic characteristics and carbohydrates' metabolic activity of Lactococcus lactis subsp. lactis during ripening of a Swiss-type cheese
    Mataragas, Marios
    FOOD MICROBIOLOGY, 2020, 87
  • [29] Components of fermentation medium regulate bacteriocin synthesis by the recombinant strain Lactococcus lactis subsp. lactis F-116
    L. G. Stoyanova
    N. A. Levina
    Microbiology, 2006, 75 : 286 - 291
  • [30] Draft Genome Sequence of the Putrescine-Producing Strain Lactococcus lactis subsp. lactis 1AA59
    Ladero, Victor
    del Rio, Beatriz
    Linares, Daniel M.
    Fernandez, Maria
    Mayo, Baltasar
    Cruz Martin, M.
    Alvarez, Miguel A.
    GENOME ANNOUNCEMENTS, 2015, 3 (03)
12345