Isolation and identification of lactobacilli isolates from milk as potential statrer cultures
2023
Cartasev, Anatoli
Potential lactobacilli isolates from raw milk samples were selected based on their phenotypical characteristics. All isolates with high biotechnological potential for dairy industry were identified using 16S rDNA sequencing at the molecular level, and classified as the closest species to Lactobacillus bulgaricus and Lactobacillus fermentum. Due to their biotechnological properties were found that all selected strains possess required criteria for starter cultures and may be recommended for use in fermented dairy products.
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Библиографическая информация
Издатель Comrat State University
Эту запись предоставил Technical University of Moldova