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Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentations

AutorHerrero, Monica; Mayo Pérez, Baltasar ; González, B.; Suárez Fernández, Juan Evaristo
Fecha de publicaciónnov-1996
EditorBlackwell Publishing
CitaciónJournal of Applied Microbiology 81 (5): 565–570 (1996)
http://dx.doi.org/10.1111/j.1365-2672.1996.tb03548.x
ResumenA set of 120 isolates of Lactobacillus (75), Lactococcus (25) and Leuconostoc (20), mainly isolated from natural starter-free fermentation processes, has been screened for some technologically important traits, including lactose hydrolysis, extracellular polysaccharide production, fermentation of carbohydrates, antimicrobial agent susceptibility and bacteriocin production. Some of the strains exhibited important features for particular fermentations. Furthermore, the sensitivity resistance phenotype to antimicrobials showed genus-specific patterns.
DescripciónThe definitive version is available at www.blackwell-synergy.com.
URIhttp://hdl.handle.net/10261/3706
DOI10.1111/j.1365-2672.1996.tb03548.x
ISSN1364-5072
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