Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben
Salwa Tsouli Sarhir, Rajaê Belkhou, Amina Bouseta, Ali Adnan Hayaloğlu
Topics & Concepts
Lactococcus lactisLeuconostoc mesenteroidesFood scienceLeuconostocFermentationLactic acidLactococcusBiologyBacteriaChemistryLactobacillusGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food Biotechnology