Lactococcus lactis I7 isolated from traditional Italian cheese making: a biotechnological integrated platform

Lactococcus lactis I7 isolated from traditional Italian cheese making: a biotechnological integrated platform

Abstract Background There is growing interest in newly isolated lactic acid bacteria from traditional sources. In this study, a Lactococcus lactis strain identified and isolated from natural whey starter cultures of cow milk for the production of artisanal cheeses was cultivated in optimized vegan g...

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Bibliographic Details
Main Authors: Alberto Alfano, Darshankumar Parecha, Alessandra Fusco, Vittoria Savio, Ida De Chiara, Lidia Muscariello, Giovanna Donnarumma, Chiara Schiraldi
Format: Article
Language:English
Published: BMC 2025-07-01
Series:BMC Biotechnology
Subjects:
Vegan grade medium optimization
Starter fermentation
Antimicrobial activity
Design of experiments
Lactic acid production
Online Access:https://doi.org/10.1186/s12896-025-00997-z
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https://doi.org/10.1186/s12896-025-00997-z

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