Technological characterization of lactococci isolated from traditional Chinese fermented milks.

@article{Ma2011TechnologicalCO,
  title={Technological characterization of lactococci isolated from traditional Chinese fermented milks.},
  author={Chunli Ma and L W Zhang and Huaxi Yi and Min Du and Xue Han and Ling Li Zhang and Zhen Feng and Ya-jun Zhang and Qingwang Li},
  journal={Journal of dairy science},
  year={2011},
  volume={94 4},
  pages={1691-6}
}
To screen lactic acid bacteria for starter cultures in cheese production, 21 Lactococcus strains previously isolated from natural fermented milk and koumiss made by herdsman families in the Xinjiang, Gansu, and Qinghai provinces of China were evaluated for optimal growth temperature, acidification activity, proteolytic activity, aminopeptidase activity, and autolytic activity. All isolates presented low acidification rates, and the pH value did not reach 5.3 after 6 h of inoculation in sterile… CONTINUE READING

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