Evaluation of Fresh Cheese Quality Prepared with Newly Isolated Nisin Z-Producing Lactococcus lactis Bacteria.

Kondrotienė, Kristina

Evaluation of Fresh Cheese Quality Prepared with Newly Isolated Nisin Z-Producing Lactococcus lactis Bacteria. [electronic resource] - Probiotics and antimicrobial proteins 06 2019 - 713-722 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1867-1314

10.1007/s12602-018-9450-7 doi


Animals
Cheese--analysis
Hemolysis
Lactococcus lactis--metabolism
Milk--microbiology
Nisin--analogs & derivatives
Virulence Factors