hrcak mascot   Srce   HID

Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 51 No. 1, 2001.

Pregledni rad

Taxonomy, physiology and growth of Lactococcus lactis: a review

Dubravka Samaržija ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Neven Antunac
Jasmina Lukač Havranek

Puni tekst: engleski, pdf (66 KB) str. 35-48 preuzimanja: 17.623* citiraj
APA 6th Edition
Samaržija, D., Antunac, N. i Lukač Havranek, J. (2001). Taxonomy, physiology and growth of Lactococcus lactis: a review. Mljekarstvo, 51 (1), 35-48. Preuzeto s https://hrcak.srce.hr/1792
MLA 8th Edition
Samaržija, Dubravka, et al. "Taxonomy, physiology and growth of Lactococcus lactis: a review." Mljekarstvo, vol. 51, br. 1, 2001, str. 35-48. https://hrcak.srce.hr/1792. Citirano 16.01.2021.
Chicago 17th Edition
Samaržija, Dubravka, Neven Antunac i Jasmina Lukač Havranek. "Taxonomy, physiology and growth of Lactococcus lactis: a review." Mljekarstvo 51, br. 1 (2001): 35-48. https://hrcak.srce.hr/1792
Harvard
Samaržija, D., Antunac, N., i Lukač Havranek, J. (2001). 'Taxonomy, physiology and growth of Lactococcus lactis: a review', Mljekarstvo, 51(1), str. 35-48. Preuzeto s: https://hrcak.srce.hr/1792 (Datum pristupa: 16.01.2021.)
Vancouver
Samaržija D, Antunac N, Lukač Havranek J. Taxonomy, physiology and growth of Lactococcus lactis: a review. Mljekarstvo [Internet]. 2001 [pristupljeno 16.01.2021.];51(1):35-48. Dostupno na: https://hrcak.srce.hr/1792
IEEE
D. Samaržija, N. Antunac i J. Lukač Havranek, "Taxonomy, physiology and growth of Lactococcus lactis: a review", Mljekarstvo, vol.51, br. 1, str. 35-48, 2001. [Online]. Dostupno na: https://hrcak.srce.hr/1792. [Citirano: 16.01.2021.]

Sažetak
Lactococcus lactis species is one of the most important groups of lactic acid bacteria that are used in the dairy industry. The major functions of this species in dairy fermentation are the production of lactic acid from lactose, hydrolysis of casein and citric acid fermentation. Thus their metabolic end products and enzymes directly or indirectly have significant influence in determining the texture and flavour of the final products. In recent years, genetics and physiological properties of lactococci have considerable changed. Therefore, both for basic research and for application purposes in this paper the general view of the new taxonomic classification of Lactococcus lactis, the role of their plasmids and the physiology and nutritional requirements during growth are discussed.

Ključne riječi
Lc. lactis; taxonomy; physiology and growth

Hrčak ID: 1792

URI
https://hrcak.srce.hr/1792

[hrvatski]

Posjeta: 18.668 *