Safety Assessment and Preliminary In Vitro Evaluation of Probiotic Potential of Lactococcus lactis Strains Naturally Present in Raw and Fermented Milk
Kristina Kondrotienė, Lina Laučienė, Vaida Andrulevičiūtė, Neringa Kašėtienė, Loreta Šernienė, Dalia Sekmokienė, Mindaugas Malakauskas
Topics & Concepts
ProbioticLactococcus lactisFood scienceBiologyStarterRaw milkFermentationFermented milk productsMicrobiologyBacteriaBiotechnologyLactic acidGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food Biotechnology