Abstract:
:Bacteria of the Lactococcus (formerly lactic Streptococcus) genus are described to emphasize certain less well-known facts of importance in their successful use as dairy starters. Other streptococci (non-rod forms) are briefly characterized to emphasize their usefulness in industrial milk fermentations.
journal_name
Biochimiejournal_title
Biochimieauthors
Sandine WEdoi
10.1016/0300-9084(88)90087-9subject
Has Abstractpub_date
1988-04-01 00:00:00pages
519-21issue
4eissn
0300-9084issn
1638-6183pii
0300-9084(88)90087-9journal_volume
70pub_type
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