Physiological and biochemical characteristics of the Lactococcus lactis strains isolated from natural sources
https://doi.org/10.29235/1029-8940-2019-64-3-268-276
Abstract
The data have been presented on physiological and biochemical properties (growth, acidogenic, proteolytic and antagonistic аctivity, resistance to NaCl) of lactic acid bacterial strains of Lactococcus lactis isolated from Belarus natural sources. These strains are promising for use as starter cultures for fermented dairy products, cheese.
About the Authors
M. E. Safonova
Institute of Microbiology of the National Academy of Sciences of Belarus
Belarus
Belarus
Marina E. Safonova – Researcher
2, Kuprevich Str., 220141, Minsk, Republic of Belarus
I. A. Naidenko
Institute of Microbiology of the National Academy of Sciences of Belarus
Belarus
Belarus
Inna A. Naidenko – Ph. D. (Biol.), Leading researcher
2, Kuprevich Str., 220141, Minsk, Republic of Belarus
A. I. Buko
Institute of Microbiology of the National Academy of Sciences of Belarus
Belarus
Belarus
Andrey I. Buko – Junior researcher
2, Kuprevich Str., 220141, Minsk, Republic of Belarus
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