… Lactic acid bacteria (LAB) used to ferment milk produce compounds important in flavor
perception of cheese that include volatile sulfur compounds (VSCs) and monocarboxylic …

… filtrate from milk fermented by strain 54 increased acid production by … milk containing the
individual cultures. This study identifies a new commensal relationship between 2 lactococcal …

… dairy lactococci. Herein we report the use of the method for further isolation of dairy lactococci…
other plant species; 24 individual raw milk and milk product samples from the US, People's …

… (five strains) or Lactococcus (two strains) with Bacillus cereus, organic acids and other …
with lactic acid production. Moderate amounts of acetic acid were produced during fermentation …

… Fast acid‐producing lactococci are essential for milk fermentation. Among the isolates in this
study, strains J50 and 341 and strains J53, O21, O29, S19 and 342 showed technologically …

… This content of free amino acids, that is initially present in milk, provides sufficient nitrogen …
in milk, lactococci depends on their own proteolytic system to obtain the amino acids needed …

… from lactose in spontaneously fermented raw milk which is … acid by Carl Wilhelm Scheele
from sour milk in Sweden in the year 1780, was actually L( + )-lactic acid produced by lactococci…

… The resulting rapid acid production in the deep layers of dental plaque likely confers the
high cariogenic potential of this microorganism. This would be different to the situation in …

… These strains were considered as fast acid producers. L. lactis subsp. cremoris strains
were slow acid producers. Fast acid-producing lactococci strains are frequently included in …

… casei were developing acid activity as rapidly as some lactococci, the authors explained …
than lactococci but the final acid production can be similar to or even higher than lactococci. …