Taxonomy , physiology and growth of Lactococcus lactis : a review

@inproceedings{Samarija2004TaxonomyP,
  title={Taxonomy , physiology and growth of Lactococcus lactis : a review},
  author={Dubravka Samar{\vz}ija and Neven Antunac},
  year={2004}
}
Lactococcus lactis species is one of the most important groups of lactic acid bacteria that are used in the dairy industry. The major functions of this species in dairy fermentation are the production of lactic acid from lactose, hydrolysis of casein and citric acid fermentation. Thus their metabolic end products and enzymes directly or indirectly have significant influence in determining the texture and flavour of the final products. In recent years, genetics and physiological properties of… CONTINUE READING