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奶酪制造和成熟过程对乳球球菌菌株抗克洛斯特里迪姆活性的影响

Stefano Morandi1, Tiziana Silvetti1, Francesca Bonazza1

  • 1National Research Council, Institute of Sciences of Food Production (CNR-ISPA), via Celoria 2, 20133 Milan, Italy.

Food research international (Ottawa, Ont.)
|April 19, 2025
PubMed
概括

乳酸细菌 (LAB) 产生细菌素来对抗奶酪腐烂细菌. 奶酪制造和成熟条件显著影响细菌素的产生,但Lc. 在乳制品应用中,lactis VC106显得有前途.

关键词:
在这种情况下,细菌素可以奶酪制造过程中的温度.乳清素是一种乳清素.乳科素是一种乳科素.乳球球菌 (lactococcus lactis) 是一种乳球菌.尼辛尼斯尼辛尼斯尼辛尼斯尼辛尼斯

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